Garlic Confit - Two Ways Recipe

Trim the stem end of each garlic clove.

To cook over the stovetop, transfer the garlic cloves into a small saucepan and add oil until the garlic cloves are submerged. 

If you have a heat diffuser, place it on top of the burner. Place the saucepan on top of the burner or the diffuser. Over medium heat, heat the oil until the oil reaches 200°F.

Reduce the heat to low and cook for about 45 to 75 minutes, until the garlic cloves are easily pierced and lightly golden brown. Monitor the temperature frequently, making sure it does not go over 210°F. 

Let the garlic confit cool off the heat. Once cooled, transfer the garlic cloves into an airtight container. Fill the container with oil until the garlic cloves are submerged. Store the garlic confit in the refrigerator or use it right away. 

To cook in the oven, preheat the oven to 225°F. Transfer the peeled garlic cloves into a small oven-safe baking dish or oven-safe saucepan. Add the oil until the garlic cloves are submerged. 

Cover with aluminum foil and bake for 2 - 2½ hours, until the garlic cloves are easily pierced and lightly golden brown. Check at 2 hours to see if the garlic cloves are soft. 

Let the garlic confit cool off the heat. Once cooled, transfer the garlic cloves into an airtight container. Fill the container with oil until the garlic cloves are submerged. Store the garlic confit into the refrigerator or use it right away. 

Garlic confit is delicious on toasted bread, in mashed potatoes or on any dish where garlic is a welcome addition. Enjoy!