LC Finger Lickin' Good Note
We said the garlic confit cloves are finger lickin’ good, not finger fishin’ good. Meaning, of course, it’s best to fish the cloves out of the jar with a spoon rather than your fingers to prevent cooties or other contaminants from infiltrating your confit. Not trying to insult your sensibilities or your sense of manners or anything, just saying….
- Quick Glance
- 10 M
- 1 H
- Servings vary
Special Equipment: 1 pint jar with lid
Separate the cloves of garlic, removing any that are either much larger or much smaller than the rest and reserving them for another use. Remove the thick outer skin and the papery husk from each clove but leave the tight-fitting covering intact. Place the cloves in a deep saucepan.
Add the thyme, rosemary, peppercorns, and salt to the garlic in the pan. Add just enough oil to barely cover the garlic cloves and place the pan over very low heat. The oil should gently tremble at just under a simmer and certainly not boil. Leave the garlic to cook like this for 45 minutes to an hour, until the cloves are uniformly tender. Remove the pan from the heat and let cool.
Transfer the contents of the pan—the garlic cloves, the aromatics, and the oil—to a clean jar. Screw on the lid and keep it tightly closed in the refrigerator. Take out the cloves with a small spoon as you need them, and close the lid tightly. The garlic confit will keep in the refrigerator for up to several weeks.
Recipe Testers' Reviews
This is my new favorite garlic for spreading on a chunk of good bread or stirring into a bean spread. I’ve always been a roasted garlic fan, but truth be told, I've been known to scorch roasted garlic if I’m not paying attention to the timer. This was not only just as simple—well, once the heat was properly adjusted (I’m lucky to have a low burner that actually maintains a constant low temperature)—but it cooked with little more than an occasional glance and produced better flavor. I think it was the gentler heat. I love the combination of herbs that infuses the oil and also flavors the garlic itself. A perfect pantry basic.
I'll never not know what to do with extra garlic again! This is just as easy as making roasted garlic but without the mess. The cloves become so soft and sweet, and the flavored oil is a bonus. I spread some cloves on toasted baguette and it was heavenly. I’ll be adding this garlic to mashed potatoes next time I make them. The oil would be delicious on a simple salad. A chef friend of my husband also makes a confit like this; however, he also adds some dried tomatoes to the mix. I’m going to try that next time. I will definitely make this again. I think it would make a lovely hostess gift if you used a pretty jar and tied a ribbon around it!