This Garlic Confit Recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously, though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter, and it’s so sweet and delicious.
- Versatile: Garlic confit is a staple in my household. Spread it on toast, mash it into potatoes, swirl it into pasta, add to roasted veggies, soups, eggs, sauces, the list goes on. If your household loves garlic, this is the ingredient that quietly sneaks its way into every meal (in the best possible way).
- Healthy: Garlic is loaded with health benefits like antioxidants and natural immune-boosting compounds, and the slow-cooking process makes it gentler on the stomach while still keeping those benefits intact.
- Flavor: Garlic is already flavorful, but confit takes it to a whole new level. Slow-cooked cloves turn sweet, mellow, and buttery, losing that harsh bite and gaining incredible depth. It’s rich, savoury, and totally addictive.
Ingredients 1x2x3x
- 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
- 8-10 sprigs of fresh thyme
- 1 tbsp. black peppercorns
- 1 tsp red chili flakes – optional
- 2 small bay leaves
- 2 ½ cups pure olive oil
INSTRUCTIONS
- To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
- Use a slotted spoon to transferthe garlic to a large jar and store for up to 3 weeks in the fridge.