Garlic Confit Recipe
Garlic Confit is probably my favourite homemade staple to have in my fridge. It will last 2-3 weeks in the fridge. I don’t add herbs or bay leaves (as many recipes do) because I want to keep the flavours neutral so I can use the confit in any recipe later on. Even the oil surrounding the garlic is a great addition to any recipe.
Ingredients
- 3 heads of garlic
- 1½ cups grapeseed oil
Instructions
- 1
Preheat oven to 250°F.
- 2
Place garlic and oil in a small oven proof dish, I use a small round pyrex glass “container”. You want to use the smallest dish in diameter as possible, You want to cover the garlic with oil but not waste the oil. So using a small diameter dish will allow you to cover the garlic in oil more efficiently.
- 3
Pour the oil over the garlic, use less or more oil than the recipe calls for, just make sure the garlic is covered in oil.
- 4
Cover the dish with foil or a pot lid and bake until the cloves are golden and tender, about 2 hours, it can take up to 3 hours if you have more garlic and the oil is that much deeper.
- 5
Let cool; transfer garlic and oil to an airtight container and chill. Serves 6
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Garlic Confit?
This Garlic Confit recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 2 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this garlic confit?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.