Garlic confit is simple to prepare and simply delicious. You can smear the soft, creamy, sweet cloves on crackers or toasted bread for a quick hors d’oeurves or float a smeared toast on a bowl of soup. However you choose to use your garlic, you’ll be supremely glad you have these tasty morsels of lusciousness at your disposal. Making garlic confit is an incredibly simply process. You are simply poaching garlic cloves in oil until they soften and turn golden brown. You don’t need a recipe. You need cleaned garlic cloves, a heavy saucepan, a very low burner and good olive oil. It will take about 30 minutes, depending on the amount of garlic.
Just place the garlic cloves in the pan…
Pour on the oil to cover by about 1-2 inches and place over medium-low heat.
When the mixture begins to bubble, turn the heat to its lowest setting and let the magic take place.
See how the garlic is poaching to a lovely golden color…
Until finally you’ve reached Nirvana. Turn off the heat and as the garlic cools, the cloves will…
sink to the bottom of the pan. That’s it! That’s all she wrote. That’s all there is to it.
These are soft, sweet and oh, so delicious. Spread these on steaks, smear on an egg sandwich, add to salad dressings and mashed vegetables, and don’t forget the oil. Use the oil to cook with, drizzle on soups or over pasta, add to a vinaigrette or stir into mayonnaise (great to dip potatoes in!). Waste nothing.
To store, pour the mixture into a jar with a tight-fitting lid and refrigerate. The oil will become slightly solid, but 5-10 minutes at room temperature and it will re-liquify. It’s probably a good idea to use within a couple of weeks, but rarely is that an issue. Use with reckless abandon.