Garlic Confit Recipe: Creamy, Versatile & Safe

The first time I made a garlic confit recipe, I didn’t really know what to expect. I’d seen chefs drizzle golden, glistening garlic oil over crusty bread and toss those tender cloves into pasta like it was magic. One evening, after burning one too many batches of roasted garlic, I decided to give confit a try. Within minutes, my kitchen filled with the warm, nutty aroma of garlic slowly bubbling in olive oil.

When I spread one of those soft, caramel-colored cloves over toast, it melted like butter. That’s the moment I knew garlic confit was a kitchen secret every home cook should master. Whether you’re spreading it on bread, stirring it into soups, or using that infused oil for sautéing, this garlic confit recipe is as simple as it is transformative.

Why Garlic Confit? Flavor & Benefits

Garlic confit is one of those kitchen tricks that feels gourmet but takes almost no effort. It transforms sharp, raw garlic into something mellow, buttery, and rich. Slow-cooked in oil, the cloves turn soft and sweet, losing their bite and developing a subtle nuttiness. The bonus? You also get a beautifully infused garlic oil that can elevate any dish.

This technique is about control keeping the heat low so the garlic gently cooks rather than fries. Compared to roasted garlic, which can dry out or burn, confit creates a smooth, spreadable texture that’s pure gold for flavor lovers. Once you’ve tried this method, you’ll find yourself using garlic confit in everything from mashed potatoes to salad dressings. It’s one of those culinary hacks that make you feel like a pro in your own kitchen.

Ingredients & Best Practices

Making this garlic confit recipe is straightforward, but attention to detail matters. Here’s what you’ll need and a few tips for success:

Best Practices:

• Peel the garlic completely; skins trap moisture.
• Keep heat low (200°F or lower) to prevent frying.
• Use a small, heavy-bottomed saucepan to maintain even temperature.
• Always ensure cloves are fully submerged in oil to cook evenly.
• Cool before transferring to jars to prevent moisture buildup.

Step-by-Step Instructions (Multiple Methods)

Stovetop Garlic Confit

1. Add peeled garlic cloves to a small saucepan.
2. Pour in enough olive oil to fully cover the cloves.
3. Add your choice of herbs and a pinch of salt.
4. Set heat to the lowest setting; let it gently bubble (never fry) for 30–40 minutes until cloves are soft and golden.
5. Remove from heat, let cool, and store in a sterilized jar in the refrigerator.

Oven Garlic Confit

1. Place peeled garlic in an oven-safe dish.
2. Add olive oil and herbs, ensuring everything is submerged.
3. Bake at 200°F for about 90 minutes until the cloves are tender and lightly golden.
4. Cool, strain, and transfer both oil and garlic to a clean jar.

Slow Cooker Method

1. Combine garlic, oil, and herbs in a small heatproof container that fits inside your slow cooker.
2. Fill the slow cooker with water halfway up the sides of the container.
3. Cook on low for 3–4 hours.
4. Store once cooled.

Each method produces silky, caramelized cloves and golden, aromatic oil. Pick whichever fits your cooking style best.

Troubleshooting & Common Mistakes

Even though garlic confit seems foolproof, a few missteps can ruin the batch. If your garlic is browning too quickly, the oil is too hot. Lower the heat immediately and remove the pan from the burner. If the oil starts to bubble aggressively, it’s frying, not confiting. Another common issue is using old garlic sprouted or soft cloves can add bitterness. Avoid storing garlic confit at room temperature for safety; the low-acid environment can lead to bacterial growth. Always refrigerate it and use clean utensils to scoop it out. A quick tip: if your confit solidifies in the fridge, just let it sit at room temperature for 10 minutes before use it’ll soften beautifully.

Safety & Storage Guidelines

Because garlic confit involves cooking at low temperatures, it’s important to follow safe storage practices. The risk lies in potential botulism if stored improperly. Keep your garlic confit refrigerated at all times and consume within 1–2 weeks. For longer storage, freeze in small portions using ice cube trays; once frozen, transfer cubes to a sealed bag. When using, thaw only what you need. Never leave garlic confit at room temperature for more than 2 hours. Label your jar with the date, so you’ll always know when it’s time to make a fresh batch. Following these simple safety steps ensures your garlic confit stays flavorful and safe.

Usage Ideas & Recipes

Garlic confit is the kind of secret weapon ingredient that can turn any meal from good to unforgettable. Spread it on toasted sourdough for an instant appetizer, or mash a few cloves into warm butter for the best garlic bread you’ve ever had. Mix it into mashed potatoes, or whisk the infused oil into salad dressings for an earthy undertone. It’s heavenly tossed with pasta, drizzled over roasted vegetables, or stirred into soups. You can even blend a few cloves into mayo for a gourmet aioli. The infused oil alone can transform sautéed greens, scrambled eggs, or even popcorn. Once you have a jar of garlic confit in your fridge, you’ll wonder how you ever cooked without it.

Nutrition & Macros

Here’s a quick breakdown of the nutrition per tablespoon of this garlic confit recipe:

While it’s rich in fat, most comes from healthy olive oil. Garlic itself adds antioxidants and vitamins like B6 and C. A little goes a long way in flavor, so you don’t need much to make a dish shine.

FAQs

Can I use other oils for garlic confit?

Yes, avocado, sunflower, or grapeseed oil all work, though olive oil has the best flavor.

How do I know when the garlic confit is done?

The cloves should be soft enough to mash easily with a spoon but not browned.

Can I use frozen garlic for confit?

It’s better to use fresh; frozen garlic can release extra water and affect the texture.

How long can garlic confit last?

Refrigerated, it lasts up to two weeks; for longer storage, freeze it safely.

Conclusion

This garlic confit recipe is proof that simple ingredients can create pure kitchen magic. It’s a must-have for home cooks who love deep, layered flavor without the fuss. With just garlic, oil, and time, you can create something that enhances everything it touches. From pasta to toast, there’s no limit to what you can do with it. Try it once, and it’ll become a staple in your cooking routine. So grab a few garlic heads, warm up some oil, and make your kitchen smell amazing your taste buds will thank you!

Garlic Confit

Soft, buttery garlic cloves slow-cooked in olive oil with herbs. This versatile, gourmet staple transforms everyday dishes into something extraordinary while providing a rich, infused oil for cooking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 1 cup (approx. 2 heads garlic)

Course: Appetizer

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

• 2 heads garlic, cloves peeled fresh, firm cloves only
• 1 cup olive oil enough to fully submerge garlic
• 2–3 sprigs fresh thyme or rosemary
• 1 bay leaf optional
• ¼ teaspoon chili flakes optional for mild heat
• salt pinch, to taste

Method

 

1. Peel garlic cloves and place them in a small saucepan or oven-safe dish. Add herbs, chili flakes, and salt.
2. Pour olive oil over the garlic until completely covered.
3. For stovetop: Cook over the lowest heat for 30–40 minutes, gently bubbling but never frying, until garlic is soft and golden.
4. For oven method: Bake at 200°F (93°C) for about 90 minutes, until tender and lightly golden.
5. Cool completely, then transfer garlic and oil to a clean, airtight jar. Store in the refrigerator up to 2 weeks or freeze for longer storage.

Notes

Always keep garlic confit refrigerated to avoid bacterial growth. Freeze in small portions using ice cube trays for convenience. The infused oil is excellent for sautéing, drizzling, or blending into dressings, mashed potatoes, or spreads.