Garlic Confit
This garlic confit is a fantastic way to elevate many dishes including sauces, dips, soups, or pasta. I’ve also added some to mashed potatoes and used it on salads, but best of all it’s great on focaccia. It’s delicious! Once you taste how phenomenal this condiment is, you’ll always want to have a jar on hand for easy cooking. Who doesn’t love garlic? This root vegetable is one of my very favorite ingredients to use in so many dishes because it can add a lovely amount of mild, sweet and pungent flavor. Also, garlic confit is perfect to make ahead. It’s ready when you are to use in a variety of recipes.
Garlic – I used 3 whole heads of garlic all peeled. Oil – You’ll want some good extra virgin olive oil for the best taste. Rosemary – Add in some sprigs of rosemary to infuse in the oil, or if you prefer, use different fresh herbs like thyme or a bay leaf.
What Is Garlic Confit Used For?
The confit cloves can be used to flavor soups, sauces, pastas, vinaigrettes, sandwiches, or marinades. For a quick but sublime nibble, spread them on a crusty slice of bread — the most delicious garlic spread you’ll ever taste. Try putting some on top of red pepper dip or hummus, or make incredible garlic bread.
Does Garlic Confit Need To Be Refrigerated?
Yes, garlic confit and infused oils absolutely need to be refrigerated, due to a risk of developing botulism and other bacteria.
Why Is My Garlic Confit Bitter?
Caution must be taken when cooking garlic so that it is not overcooked. Garlic burns easily and when it has been cooked too long or on too high of a temperature, it will turn bitter.
What Is The Difference Between Roasted Garlic And Garlic Confit?
The difference between garlic confit and roasted garlic is that garlic confit tends to be more subtle and sweet. With roasting, the cooking happens unevenly so some bits might be bitter and browned. Garlic confit soaks in that olive oil and cooks gently.
Leftovers
Cool the garlic as quickly as possible, and refrigerate immediately. It can keep for a couple of weeks in the refrigerator when stored properly. Make sure the cloves are submerged in the oil by at least 1 inch. Use a clean spoon to scoop the cloves out. You can also freeze individually portioned confit and oil in an ice cube trays.
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