Garlic Confit

Garlic confit

This is one of those indispensable, secret foundations that make your dishes inexplicably flavorful. A few teaspoons of the garlic infused oil with some mushrooms and peas make a quick side dish for dinner. Try spreading the soft, creamy garlic cloves on toasted French bread. Always keep your pantry stocked with this basic building block!



½ cup (75g) garlic clove, whole
1 cup (218g) canola oil


  1. Trim the ends of each garlic clove and discard the ends.
  2. In a small pot, like butter warmer, combine the garlic and oil together. Maker sure that the oil completely covers the garlic.
  3. Cook on the lowest heat setting for about 45 minutes or until the garlic is soft enough for a knife to pierce with ease. While it's cooking, you will see small bubbles floating up from the garlic.
  4. Cool and store in the refrigerator. When storing the cloves, be sure to keep the garlic fully covered by the oil to keep from spoiling. Use within a month.
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