Creamy Garlic Confit: the Delicious and Easy Recipe to Prepare a Savory and Flavorful Spread!

Garlic is a kitchen staple and a flavor powerhouse, so imagine there's a way to unlock a whole new dimension of garlic's potential. Enter Garlic Confit, a culinary technique that transforms ordinary garlic cloves into luxuriously soft, mellow bulbs bursting with rich, caramelized flavor. Forget the harsh bite of raw garlic. To make Garlic confit, garlic cloves are simmered in olive oil until soft and tender. There are many delicious ways to enjoy it too! Spread it on a slice of crisp bread, or add a spoonful into mashed potatoes. This recipe is super easy to make and requires minimal effort—most of the work is done by your stovetop!

What Is Garlic Confit?

The word "confit" comes from the French verb "confire," which means "to preserve." The technique of confit originally referred to preserving meat in its own fat. This involved slow-cooking meat (typically duck, goose, or pork) submerged in its rendered fat, creating a shelf-stable and flavorful product. Garlic confit (pronounced kohng-fee) is a culinary term to describe garlic cloves that are simmered slowly in oil, typically olive oil, at a low temperature. This gentle cooking process does a few things.  The cloves become incredibly soft and spreadable, losing their harsh bite. At the same time, the slow heat brings out the natural sweetness of the garlic, resulting in a richer and more complex flavor compared to raw garlic.

Garlic confit is a spreadable, almost buttery consistency with a mellow yet intensely flavorful taste. It’s a versatile ingredient that can add a depth of garlic flavor without overpowering your dish.

Confit Vs. Roasted Garlic: What Are The Differences?

Garlic confit and roasted garlic both soften and sweeten garlic but differ in preparation and texture. Confit involves slow-cooking garlic cloves submerged in oil at low temperatures, making them extremely soft and spreadable. This method also infuses the oil with garlic flavor, which can be used in other dishes. Roasted garlic entails baking whole heads of garlic at higher temperatures, often wrapped in foil. This method caramelizes the cloves, giving them a richer flavor and a chewier texture compared to the melt-in-your-mouth feel of confit garlic.

Tips

• For best results, use plump, firm garlic cloves with no signs of sprouting or mold.
• Extra virgin olive oil is the classic choice, but other high-heat stable oils like avocado oil can also work. Opt for good quality oil, as its flavor will be infused into the garlic.
• Peel the cloves but leave them whole. Smashed or chopped garlic can burn more easily during slow cooking.
• For the temperature, low and slow is the way to go. Aim for a temperature around 190°F (88°C) to ensure gentle cooking without browning the garlic.
• Make sure the garlic cloves are completely covered in oil. This ensures even cooking and prevents burning.

Can I Use Pre-Peeled Garlic Cloves?

While convenient, pre-peeled cloves can sometimes be bruised or dry. Freshly peeled garlic cloves ensure the best texture and flavor.

What Kind Of Olive Oil Should I Use?

Extra virgin olive oil is a great choice, but for a milder flavor, you can use light olive oil. Avocado oil is another option with a high smoke point.

My Garlic Is Browning, What Went Wrong?

The temperature might be too high. Reduce the heat and ensure the garlic cloves are completely submerged in oil.

How Do I Use Garlic Confit?

The possibilities are endless! Spread it on bread, crackers, or vegetables. Add a spoonful to sauces, mashed potatoes, or pasta dishes for a flavor boost. Use it to finish soups, stews, or roasted vegetables.

Can I Make This In The Oven Instead?

Yes, garlic confit can also be made in the oven. Instead of simmering the ingredients in a pan on the stove, you can place the garlic cloves, olive oil, herbs, and spices in a baking dish, cover it with foil, and bake in a preheated oven at a low temperature (around 275°F or 135°C) for about 45 minutes to an hour. This method allows for gentle, even cooking that softens the garlic and infuses the oil just as effectively as stovetop simmering.

How To Store Garlic Confit?

Let the garlic confit cool completely in the oil. Then, transfer it to an airtight container and store it in the refrigerator for up to 2 weeks. The infused oil is also delicious and can be used for cooking or drizzled over dishes.

For longer storage, you can freeze garlic confit. Let it cool completely, then spoon it into an ice cube tray and freeze. Once frozen, transfer the garlic confit cubes to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.

How To Make Garlic Confit

Place the garlic cloves in a medium-sized saucepan, and top with olive oil.

Add the rest of the ingredients.

Simmer over low heat for 30 minutes.

Place the garlic cloves in a jar, seal, and refrigerate.

Enjoy a slice of toasted bread.