How to easily make confit garlic at home
Confit garlic is a simple preparation in which garlic cloves are cooked slowly in oil until they are soft, tender and lightly browned.
- 1 cabeza grande de ajo, unos 15-18 dientes
- 250 ml de aceite de oliva
- 1 hoja de laurel
- 2 ramitas de tomillo fresco
- 4 granos de pimienta negra
- 1/2 cdita de sal
- 1 pizca de chile seco en hojuelas (opcional)
- Separa los dientes de ajo y retira la piel con cuidado. Procura mantenerlos enteros para que no se deshagan durante la cocción.
- Coloca los ajos en una cacerola pequeña y añade el aceite de oliva. Los dientes deben quedar prácticamente cubiertos.
- Incorpora el laurel, el tomillo, la pimienta, la sal y, si deseas, el chile seco.
- Cocina a fuego muy bajo durante unos 40-45 minutos. El aceite debe calentarse suavemente, sin llegar a hervir ni producir burbujas constantemente.
- Remueve la cacerola de vez en cuando con movimientos suaves para que los ajos se cocinen de manera uniforme.
- Cuando los dientes estén muy tiernos y tengan un ligero tono dorado, apaga el fuego.
- Deja reposar unos minutos antes de servir. Puedes utilizar los ajos enteros o aplastarlos para convertirlos en una pasta.
The result of this recipe is a garlic with a sweeter and more delicate flavor, perfect for spreading on bread, accompanying meats, pasta, vegetables or using in sauces.
For this recipe you'll need garlic cloves, olive oil, a bay leaf, fresh thyme, salt, and a few black peppercorns. Easy, few ingredients, but delicious. Let's get started!
How to make perfect confit garlic step by step
- 2 people
- Easy
- 330 Kcal
- 1 large head of garlic, about 15-18 cloves
- 250 ml of olive oil
- 1 bay leaf
- 2 sprigs of fresh thyme
- 4 black peppercorns
- 1/2 teaspoon of salt
- 1 pinch of dried chili flakes (optional)
- Separate the garlic cloves and carefully peel them. Try to keep them whole so they don't fall apart during cooking.
- Place the garlic cloves in a small saucepan and add the olive oil. The cloves should be almost completely covered.
- Add the bay leaf, thyme, pepper, salt and, if desired, the dried chili.
- Cook over very low heat for about 40-45 minutes. The oil should heat gently, without boiling or constantly bubbling.
- Stir the pan occasionally with gentle movements so that the garlic cooks evenly.
- When the teeth are very tender and have a light golden hue, turn off the heat.
- Let it rest for a few minutes before serving. You can use the garlic cloves whole or crush them into a paste.
Tips for making excellent confit garlic
- Use fresh, firm garlic cloves. Soft or sprouting cloves can have a stronger flavor and a less pleasant texture.
- Don't cook the garlic over high heat. The goal is to confit it slowly, not fry it.
- The oil should cover the garlic cloves for even cooking.
- Use a small saucepan. That way you'll need less oil to completely cover the garlic.
- Don't let the garlic brown too much. A light golden color is fine, but if it darkens it can develop a bitter taste.
- You can substitute thyme with rosemary, fresh oregano, or other aromatic herbs.
- For a spicy version, add dried chili, but use it sparingly so it doesn't overpower the garlic flavor.
- Confit garlic becomes especially creamy when cooked at a low and constant temperature.
- If you want a garlic paste, crush the still-warm cloves with a fork and mix with a little of the cooking oil.
- If you're going to store the garlic, cool it quickly and keep it refrigerated in a clean container. It should not be stored at room temperature due to the risk of bacterial growth, such as Clostridium botulinum, in garlic preserved in oil.
How long does confit garlic last?
Homemade confit garlic should be stored in a clean, airtight container in the refrigerator and consumed within 3 to 4 days.
Can the oil from confit garlic be used?
Yes. The oil takes on some of the aroma of the garlic and herbs, so it can be used to dress vegetables, prepare sauces, cook pasta, or dip bread.
Can you make confit garlic in the oven?
Yes. You can place the garlic and oil in a small ovenproof dish and cook at a low temperature until completely tender.
Does confit garlic taste the same as raw garlic?
No. Confit reduces the strong, spicy flavor of garlic and develops milder, sweeter, and creamier notes.
