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How To Make Confit Garlic On The Stovetop

August 7, 2022 By Jessica Leave a Comment

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. 😉

Confit Garlic

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!

Confit Garlic

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!

Confit Garlic

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. 

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Confit Garlic

How To Make Confit Garlic On The Stovetop
 
Print
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
  1. Add all ingredients to a large saucepan over medium heat. Bring to a low simmer (do not boil) and cook for 30 minutes.
  2. 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.
3.5.3251
 

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!

Confit Garlic


PIN THIS FOR LATER:


Confit Garlic

Filed Under: Appetizers & Sides, Dairy Free, Sauces & Dressings, Vegetarian

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