Garlic Confit
Whole peeled garlic cloves slowly cooked in olive oil until meltingly soft and sweet.
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Instructions
- Combine. Place peeled garlic cloves in a saucepan. Add thyme, bay, and peppercorns. Pour in oil to fully submerge — top up if needed.
- Cook low and slow. Bring to the barest simmer over low heat (tiny bubbles only — never a boil). Cook 45–60 minutes until cloves are completely soft and pale gold.
- Cool. Remove from heat and let cool completely in the oil.
- Store. Transfer cloves and oil to a clean jar. Keep refrigerated up to 2 weeks. The infused oil is gold — use it everywhere.
Equipment
- Small heavy saucepan or oven-safe ramekin
- Fine-mesh strainer (if straining)
- Clean glass jar for storage
Notes
- Food safety: refrigerate within 2 hours and use within 2 weeks. Garlic in oil at room temperature is a botulism risk.
- Smear on toast, mash into mashed potatoes, fold into pasta, or use the oil to start any sauté.
- The oven version: 250°F in a covered dish, same time. Less attention needed.