Garlic Confit and Garlic Oil

This recipe is one that I will be making regularly. It can be used in lots of recipes and added to enhance dishes. The best part is… it is super easy to make.

What you need is some olive oil and garlic.

Place your garlic cloves in a small sauce pan and cover with oil. This makes it easy when you want to make a bigger batch. No real measurements are needed and you can adjust the quantity to your needs.

Heat up the oil slowly on medium low. I put it on burner #4. When the oil starts to bubble turn down the heat slightly lower. You want to cook the garlic nice and slow. You should still see tiny bubbles as you simmer the garlic.

The garlic will turn light golden brown as it cooks. It is soft but does not fall apart. You can test it by using a fork to see if the garlic is done.

Cool completely before transferring it into a jar. I split this into two jars, one with garlic cloves and one with just the oil. The oil is nice to add drizzled on dishes and the garlic was delicious on bread and even spread on my burger bun. This is a new staple in my kitchen and hope it will be yours in 2021.

Garlic Confit and Garlic Oil

  • 1 cup peeled garlic cloves
  • 1 cup olive oil

Put your garlic in a small sauce pan. Cover with oil so the oil completely covers the cloves. Heat up oil on medium low until bubbles start forming. Simmer on low for 20-50 min or until the garlic is soft. The garlic will turn a very light brown.

Store in a jar in the fridge. This keep for 2-3 weeks.

It can be used for pasta sauces, spread on toast, add to your burger or drizzle some oil on your ramen.

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