How To Make Confit Garlic On The Stovetop Slice of Jess

If there’s a staple I’m going to make for the week, it’ll be confit garlic. It’s grand on toast, inside sandwiches, with pasta… you name it. I even joked on Instagram that it’s a vampire repellent. 😉

I’ve got oodles of homemade sauces (is garlic confit considered a sauce?) and weekday staples that I pretty much always keep on hand. Sunday is my prep-cooking-day and TBH… it’s usually pretty relaxing. Mixing flavors, discovering new concoctions that my family loves – it’s great! You’re gonna love these little gems. I promise!

WATCH ME MAKE IT ON THE GRAM!

INGREDIENTS FOR CONFIT GARLIC:

It doesn’t take much to achieve massive amounts of flavor.

Garlic Cloves
Black Peppercorns
Red Chili Flakes
Dried Thyme
Bay Leaves
Olive Oil

Of course, you can use fresh herbs if you have them on hand. I only had dried, so that’s what I used. I sometimes use rosemary and/or lemon thyme in this recipe, too!

WHY YOU’LL LOVE THIS RECIPE:

Let’s talk about VERSATILITY! I’ve been known to add this to just about anything. I eat the stuff like it’s going out of style (and I don’t even have a second thought about my breath. I heart garlic breath… eeek!). This confit garlic is one of the best things to keep in your kitchen. Cooked low and slow… it’s rich, buttery, garlicy, and oh-so addicting.

OTHER KITCHEN STAPLES YOU MIGHT LIKE:

Creamy Mushroom Sauce for Legit Everything

Romesco Sauce with Sweet Basil

Tomatillo Salsa Verde with Avocado

Easy Chili Recipe for Grilling Season

Sun-dried Tomato Mayo Sandwich Spread

CLICK HERE TO VIEW ALL RECIPES!

How To Make Confit Garlic On The Stovetop

Cook time

30 mins

Total time

30 mins

If there's a staple I'm going to make for the week, it'll be confit garlic. It's grand on toast, inside sandwiches, with pasta... you name it.

Serves: 30

Ingredients

30 Peeled Garlic Cloves
1 tbsp. Black Peppercorns
2 tsp. Red Chili Flakes
1 tsp.. Dried Thyme
2 small Bay Leaves
2 cups Olive Oil
Fresh Herbs, if desired

Instructions

Add all ingredients to a large saucepan over medium heat. Bring to a low simmer (do not boil) and cook for 30 minutes.
Use a slotted spoon to transfer the garlic to a mason jar. Add enough oil to cover, and store in the refrigerator for up to 2 months.

NOTES ON THIS RECIPE:

To save on time, I used pre-peeled garlic. You can find this in the refrigerated section of the produce department at your local grocery store. Of course, if you want to peel your own garlic… this is about 3 heads.
The oil will solidify when kept in the fridge. Not to worry, just set it out on the counter for 10 – 20 minutes and your garlic is ready to be used!
You will have leftover oil when you’re finished transferring the garlic to your jar. I pour it into a separate jar and BOOM… you’ve got garlic-infused oil to cook with!