Garlic Confit Recipe

5 from 8 votes

Though the end result is similar to roasted garlic — sweet, mild, ultra tender garlic that can be used in many ways — garlic confit requires presence. You can't just wrap a head of garlic in foil, throw it in the oven and oh, I don't know, go upstairs to your office and blog about something for 40 minutes while it roasts.You can however, make garlic confit, then blog about it almost 11 months later. Garlic Confit

adapted from Ad Hoc at Home by Thomas Keller

Course: Appetizer, Condiments

Cuisine: French

Keyword: ad hoc at home, chef recipes, cookbook recipes, garlic, thomas keller

Servings: cup

Ingredients

1 cup peeled garlic cloves
2 cups canola oil (approximate)

Instructions

Cut off and discard the root ends of the garlic cloves. Put the cloves in a small saucepan and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
Set the saucepan on a diffuser over medium-low heat.
(What normal person has a diffuser?! I don't, so I just put the saucepan straight on the burner.)
The garlic should cook gently. Very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and/or move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
Remove the saucepan from the heat and allow the garlic to cool in the oil.

when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!

Notes

Refrigerate the garlic in a covered container, submerged in the oil, for up to one week.