If you like garlic as much as I do, you have to try to make this homemade garlic confit. It’s garlicky, soft, oily and herby. It’s the perfect ingredient for pretty much everything and anything! Make homemade garlic and herb butter, add it to a sauce or salad, or just eat it plain on a fresh slice of bread. The options are endless, the taste is perfection and best of all, it’s easy to make. Let me show you how.
Keep garlic confit ingredients simple
To get started, I highly recommend purchasing peeled garlic gloves unless you do not mind sitting for hours peeling them by hand.
In a deep heat safe dish, pour in the peeled garlic cloves. Add some fresh rosemary steams and sage leaves and submerge everything in extra virgin olive oil.
Time to get the grill going.
Preheat the grill or oven to 250 degrees and set it for indirect heat. Cook the garlic confit for about 2 hours or until the garlic cloves are soft.
Transfer the cooked garlic along with the oil and herbs into a mason jar, close tightly and store in the refrigerator. This will preserve the freshness for weeks or even months. Enjoy!
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Garlic Confit
Ingredients
- 1 lb Peeled garlic cloves
- Fresh rosemary
- Fresh sage
- 4 1/2 cups Extra virgin olive oil
Instructions
- In a deep heat safe dish, pour in the peeled garlic cloves. Add some fresh rosemary steams and sage leaves and submerge everything in olive oil.
- Preheat the grill or oven to 250 degrees and set it for indirect heat.
- Cook the garlic confit for about 2 hours or until the garlic cloves are soft.
- Transfer the garlic along with the oil and herbs into a mason jar, close tightly and store in the refrigerator.
Check out the Recipes Page for other tasty ideas!
