Garlic Confit
With just two ingredients, garlic confit adds a punch of flavor to any dish you make.
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 Confit
With just two ingredients, garlic confit adds a punch of flavor to any dish you make.
Tom Colicchio
Place the garlic in a Butter Warmer, or the smallest Saucepan you have. Add olive oil and then heat over medium-low heat until the first bubbles appear.
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.
From his time at the storied Gramercy Tavern to his ongoing role as head judge of Top Chef, Chef Tom Colicchio has been pioneering new American fine dining for most of his career. In recent years, he has relied more and more on our Carbon Steel Roasting Pan and the Fishing Knives we co-designed.
