Garlic Confit Stovetop Recipe
Garlic confit stove top cooking method for super flavorful and delicious homemade garlic confit! Perfect for toasts, pasta sauces, and more!
Equipment
- small saucepan
- mason jar or airtight container
Ingredients
- 4 bulbs garlic, or 1-2 bags peeled garlic
- 1 ½ cups olive oil (or more)
- 1 sprig fresh thyme (optional)
- 1 sprig fresh rosemary (optional)
Instructions
- Peel the garlic: To peel the garlic using a mason jar, simply separate the garlic cloves from the bulb, add to a jar, screw on the lid, and shake vigorously for about 30 seconds. When you pour the garlic out, most of them should be skin free! 2. Once peeled and all skins are removed and discarded, place the garlic cloves into a small saucepan. 3. Cover with oil until fully submerged (add more oil if needed, use less if using less garlic cloves. 4. Bring to simmer over medium heat for 3-4 minutes. 5. Once simmering, reduce heat to medium-low and keep at a bare simmer for 30-40 minutes. Keep an eye on the temperature. You should only see a bare simmer and some small bubbles. If things are looking more like a boil, reduce your heat to low. 6. Once garlic if soft and golden colored, turn off the heat and remove to a cool burner. Allow to cool completely to room temperature. 7. Once cooled, strain well and remove any pieces of herbs. Store well drained olive oil in a cool dark place in an airtight container for up to 2 weeks. 8. Immediately store garlic confit in an airtight container or glass mason jar in the refrigerator with just enough oil to keep the garlic submerged for up to 3 weeks. To freeze: strain well and remove any herbs as listed above. Place the garlic into ice cube trays, and cover with oil. Freeze until solid, and transfer to an airtight container or freezer safe bag, and store in the freezer for up to 3 months for best quality.