With just two ingredients, garlic confit adds a punch of flavor to any dish you make.
garlic | Saucepan
Garlic Confit is a best of both worlds condiment. The garlic becomes spreadable gold, producing a wonderfully mellow and rich flavor that is as good in pasta as it is on a piece of crusty bread. The flavorful oil is a secret weapon for sprucing up recipes, such as a salad dressing or even a homemade aioli.
This recipe from Chef Tom Colicchio takes less than an hour, plus cooling time, and can be stored in the fridge for up to 2 weeks, if you don’t use it up in time.
garlic cloves, peeled
cups extra virgin olive oil
Turn the heat to low to stop it from bubbling. If it continues to bubble, place
a Frying Pan
under the Saucepan to diffuse the heat.
Cook until the garlic is very soft, about 40 minutes.
Cool the confit to room temperature, then transfer to a clean jar. Store in the refrigerator for up to two weeks.
Use the garlic cloves on top of toasted bread, in pasta sauces, in soups, or in mashed potatoes. Use the garlic oil in salad dressings, as dips for bread, or as a flavored cooking oil.