Garlic confit is a popular method used to transform raw garlic into a mellow and buttery ingredient with a rich, concentrated taste.
In this article, we’ll teach you how to make it at home with step-by-step instructions. We will also explore the culinary uses of garlic confit.
Garlic confit is a condiment. It involves slow-cooking garlic cloves in oil until they become soft and tender.
The word “confit” refers to the method of preserving food by cooking it slowly in fat.
There are different ways to make this confit. However, the most common one starts with pre-peeled garlic cloves.
How its made
Ensure you get the cloves peeled entirely without leaving any small pieces of skin. You then submerge the garlic in neutral cooking oil, such as olive or vegetable oil.
Then, you toss in some herbs and spices for added flavor. You then cook it over low heat. Simmer the garlic gently in the oil until it becomes soft and golden brown.
How to use it
You can slather bread or crackers with spreadable garlic cloves. Mashing the cloves into a paste is also an option. The mashed confit is a great addition to dressings, dips, or sauces.
Similarly, garlic-infused oil is excellent for roasting vegetables and drizzling over pizzas. This flavorful oil also makes a great base for vinaigrettes and marinades.
You’ll be glad to know that, like traditional roasted garlic, the confit is delicious and healthy. After all, garlic itself has antioxidant and anti-inflammatory properties. Fortunately, slow cooking helps to preserve its nutritional content.
This particular slow-cooking process helps draw out the garlic’s natural sweetness. At the same time, it mellows the garlic’s spicy and sharp taste.
Garlic confit has a creamy texture and a deep, savory flavor. It develops a mild, nutty, and slightly sweet taste.
The garlic oil also becomes richly flavored. That said, it is a valuable ingredient on its own.
There are several ways to make garlic confit.
All methods call for proper storage in a clean jar in the refrigerator. Doing so helps maintain freshness and prevent spoilage.
Ultimately, the choice of method depends on your personal preference. Choose the method that suits your time availability. Plus, consider the equipment required for each.
Pro Tip
It’s worth noting that regardless of the technique, using high-quality garlic and oil is crucial.
The stovetop method is the quickest way to make the confit. With this method, you can easily monitor and adjust the heat. On the stovetop, you can also control the browning and caramelization of the cloves.
Instructions:
Step 1. Peel the garlic cloves. Place them in a baking dish.
Step 2. Pour enough oil to submerge the garlic cloves completely. Your top options for oil are extra virgin olive oil and neutral vegetable oil. Add herbs and spices of your choice. Bay leaves, thyme, and rosemary are excellent choices.
Step 3. Heat the pan over low heat and gently simmer until the cloves become soft and golden brown. This step usually takes 30-40 minutes.
Step 4. Remove the confit from heat. Allow to cool. Transfer into a jar. Store in the fridge.
Tips: Continuously monitor the confit as it cooks and occasionally stir it. The cloves may brown too quickly if you leave them unsupervised.
Making the confit in the oven requires a longer cooking time than a stovetop. On the bright side, this method requires minimal supervision. That said, you can do other chores in the kitchen as it cooks.
The oven gives you a slow-roasted garlic dish with a better texture.
Instructions:
Step 1. Preheat the oven to a low temperature. Around 275°F (135°C) is a safe setting. Place peeled garlic cloves in a small baking dish.
Step 2. Pour enough oil to cover the cloves entirely. Add herbs and spices as desired.
Step 3. Cover the dish with foil and bake in the oven until the garlic cloves are soft and lightly browned. This step can take from 1.30 to 3 hours.
Step 4. Remove from the oven and let it cool. Transfer the confit to a clean jar. Store it in the refrigerator.
Tips: In the oven, you have less control over the temperature. For this reason, it is best to check the browning occasionally. Adjust the oven setting as necessary.
The sous vide method might sound complicated, but it produces the best results. With this process, there is a precise temperature control that provides consistent outcomes. After all, the cloves cook while in a sealed bag, so their natural moisture, flavor, and aroma remain intact.
Unlike the other methods, the sous vide method requires less work and monitoring. However, you must have specialized equipment to make this work. You’ll need a vacuum sealer, and sous vide machine.
Instructions:
Tips: Once you start the process, it is best not to disturb the confit. For this reason, it is best to ensure that the seasonings in the mix are sufficient before you start.
Garlic confit is a versatile condiment. You can elevate a wide range of dishes with its rich flavor and creamy texture.
Remember, this confit is not limited to specific cuisines or dishes. Its versatility allows it to enhance flavors in various cuisines. You can use it in Mediterranean, Italian, Middle Eastern, and Asian-inspired dishes.
Additionally, you can customize the confit by adding extra ingredients during the cooking process. You may experiment with herbs like thyme, rosemary, or chili flakes to impart different flavors to the confit.
Note that not only the garlic cloves are useful, but even the infused oil that it comes with.
Here are various ways to incorporate garlic confit into your recipes:
You can mash your garlic confit into a smooth paste. Then, use it as a spread on toasted baguette slices, bread, or crackers. You may also add a delightful punch to bruschetta, sandwiches, and crostini.
Lastly, you can combine garlic confit with mayonnaise or yogurt. You’ll then create a flavorful aioli dip for chips, vegetables, and seafood.
Garlic confit also makes a great ingredient for vinaigrettes. Blend garlic confit with vinegar, lemon juice, herbs, and spices, and drizzle in your salads. This dressing adds depth and complexity to green salads and grain bowls alike.
Alternatively, you can mix garlic confit into pasta sauces. Use them for meatballs, pasta dishes, and pizzas. The garlic confit infuses the sauce with a subtle garlic flavor and serves as a flavor enhancer.
If you think mashed potatoes cannot get better, wait until you try adding garlic confit to it. Mash garlic and other ingredients to create a creamy, aromatic side dish.
You may add garlic confit to other pureed vegetables, such as carrots or parsnips. Doing so will enhance their taste and provide a luxurious texture.
Combine garlic confit and its oil with vegetables for a tasty roast before cooking. Try it with carrots, Brussels sprouts, or cauliflower. The garlic confit imparts a savory flavor to the vegetables. It also helps to caramelize them beautifully.
For added moisture and better flavor, brush garlic confit oil onto grilled or roasted meats such as chicken and beef. This condiment also pairs well with gamey meats, including lamb.
Try using garlic confit as a base for marinades. Better yet, use it as a base for a meat rub. Garlic confit imparts a fragrant and savory element to enhance the overall flavor.
For a final burst of flavor, you may drizzle garlic confit oil over soups, pizzas, or bruschetta.
Whole or sliced garlic confit cloves also make a great garnish for roasted meats, salads, or pasta dishes. Aside from adding visual appeal, it also adds a beautiful aroma.
Alternatively, you may also chop garlic confit.
Then, sprinkle it over risotto and other dishes as a finishing touch.
To store garlic confit, transfer it to a clean, airtight container.
To prevent spoilage, make sure that the oil fully covers the garlic. Then, seal the container tightly and refrigerate it for up to 2 weeks.
Never store the confit at room temperature. It is crucial to note that garlic confit prepared and stored improperly can increase the risk of botulism.
Remember to label the container with the date of preparation for easy reference.
You make garlic confit using garlic cloves and neutral oil. Herbs, spices, or aromatics can be added to enhance the taste of this condiment. Fresh thyme, red pepper flakes, and rosemary are common additions to the classic garlic confit recipe.
Garlic confit can last two weeks when stored properly in the refrigerator. After all, the high oil content helps preserve the garlic and prevent spoilage. Before consumption, it is always best to check for any signs of spoilage.
The bitterness could be due to the quality of the raw garlic you used. It’s best to use fresh, plump cloves without any signs of decay or green sprouts. If the garlic is cooked at too high a temperature or for too long, it can become bitter. The cloves should become tender and translucent without any brown or burnt spots. The bitterness could also come from the oil used for cooking the garlic. Some oils, especially if they are old or rancid, can impart a bitter taste. Ensure you are using fresh and high-quality oil for the best results.
Garlic confit is a useful condiment that adds depth and flavor to dishes. By slow-cooking garlic cloves in fat, they become soft and tender. Plus, they get infused with a rich, savory taste. Making it at home is easy using different methods such as stovetop, oven, or sous vide.
You can use garlic confit as a spread or as an addition to sauces and dressings. This condiment also makes better-tasting vegetable purees and roasted meats. With its delicious taste, garlic confit can take your dishes to another level.
