Garlic Confit
Garlic confit is a classic French dish that you'll get so much use out of--you'll wonder how you lived without it. A handful of ingredients and you end up with an amazing go-to condiment.
Equipment
- 1 pint jar with lid
Ingredients
- 3 heads garlic
- 3 sprigs thyme
- 2 sprigs rosemary
- 20 black peppercorns
- Big pinch salt
- Extra-virgin olive oil, (the amount will vary due to the size of the garlic cloves)
Instructions
- Break apart the garlic heads, setting aside any cloves that are smaller than the rest. Rub off the thick papery husk from each clove, but leave the tight-fitting covering intact.
- Plonk the cloves into a saucepan. Toss in the thyme, rosemary, peppercorns, and salt as well.
- Pour in just enough oil to cover the garlic, then place the pan over very low heat. Keep the oil at a mere tremble, sending up a few lazy bubbles now and then.
- Simmer until the cloves are tender, about 45 minutes. Remove the pan from the heat and let cool.
- Transfer the garlic cloves, herbs, and oil to a clean jar. Screw on the lid and keep it tightly closed in the refrigerator. The garlic confit will keep in the fridge for up to several weeks.
Notes
- Avoid contamination--To prevent contamination of the confit oil, always use a fork or spoon to scoop the cloves out of the jar.
- If it solidifies--If your oil solidifies in the fridge, scoop out the cloves or oil that you need and let it sit in a bowl at room temperature until the oil liquefies.
- Dietary--This recipe is suitable for gluten-free and dairy-free diets.
Nutrition
Serving: 1portion | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.005g | Monounsaturated Fat: 0.001g | Sodium: 146mg | Fiber: 0.1g | Sugar: 0.04g