How to Make Garlic Confit on the Stove: The Ultimate Guide
Garlic confit, that silky-smooth, flavor-packed treasure, is made by slowly simmering garlic cloves in oil over low heat until they become tender and intensely aromatic on the stovetop. This process mellows the garlic’s harshness while intensifying its savory sweetness.
What is Garlic Confit and Why Make It?
Garlic confit is, quite simply, garlic cloves that have been cooked and preserved in oil. The term “confit” refers to the process of slowly cooking something in fat, typically its own fat, but in this case, it’s olive oil (or another oil of your choice).
The benefits of making garlic confit at home are numerous:
- Enhanced Flavor: The low, slow cooking transforms the sharp bite of raw garlic into a rich, sweet, and mellow flavor that’s incredibly versatile.
- Versatility: Garlic confit can be used in countless ways: spread on toast, stirred into pasta sauces, added to soups, mashed into potatoes, or used as a flavor booster for roasted vegetables.
- Preservation: The oil acts as a preservative, allowing you to store the confit in the refrigerator for weeks.
- Garlic-Infused Oil: The oil itself becomes infused with garlic flavor, making it perfect for cooking and drizzling.
- Easy to Make: Despite its sophisticated flavor, garlic confit is surprisingly simple to prepare.
The Essential Ingredients and Equipment
To make garlic confit on the stovetop, you’ll need just a few basic ingredients and simple equipment:
- Garlic: Fresh, firm garlic bulbs are essential. Choose bulbs that are heavy for their size.
- Oil: Extra virgin olive oil is traditional, but you can also use other oils like avocado oil, grapeseed oil, or even refined coconut oil. The oil should be a high-quality one that you enjoy the flavor of, as it will become infused with the garlic.
- Optional Add-Ins: Fresh herbs like thyme, rosemary, or bay leaves can add another layer of flavor. Red pepper flakes can provide a gentle heat.
- Small Saucepan: A small, heavy-bottomed saucepan is ideal for even heat distribution.
- Lid: A lid helps to maintain a consistent temperature and prevent the oil from splattering.
- Jar: A sterilized jar for storing the finished confit.
Step-by-Step Guide to Making Garlic Confit
Here’s a detailed guide to making perfect garlic confit on the stovetop:
- Prepare the Garlic: Separate the cloves from the garlic bulbs. You can either peel them completely or leave a thin layer of skin on. Leaving a small amount of skin can add a subtle nutty flavor and helps them retain their shape better.
- Combine Ingredients: Place the garlic cloves in the saucepan. Add enough oil to completely submerge the garlic, ensuring there’s at least an inch of oil covering the top layer. Add any optional herbs or red pepper flakes at this stage.
- Cook Over Low Heat: Place the saucepan over the lowest possible heat. The goal is to gently simmer the garlic in the oil, not to fry it. The oil should barely be bubbling.
- Simmer Until Tender: Cook for approximately 1-2 hours, or until the garlic cloves are very soft and easily pierced with a fork. The exact cooking time will depend on the size of the cloves and the temperature of your stovetop. The cloves should become a light golden color.
- Cool and Store: Remove the saucepan from the heat and allow the garlic confit to cool completely in the oil. Once cooled, transfer the confit to a sterilized jar, making sure the garlic is completely submerged in the oil. Store in the refrigerator for up to 2 weeks.
Avoiding Common Mistakes
Making garlic confit is relatively straightforward, but here are a few common mistakes to avoid:
- Using Too High Heat: This is the most common mistake. High heat will cause the garlic to burn and become bitter. The key is low and slow.
- Not Using Enough Oil: The garlic must be completely submerged in oil to prevent it from browning and drying out.
- Not Sterilizing the Jar: Sterilizing the jar is crucial for preventing spoilage. Wash the jar and lid in hot, soapy water, then place them in a pot of boiling water for 10 minutes. Allow them to air dry completely.
- Storing at Room Temperature: Garlic confit must be stored in the refrigerator due to the risk of botulism.
- Using Old Garlic: Ensure your garlic is fresh; older garlic can have a bitter taste.
Creative Uses for Garlic Confit
Garlic confit is incredibly versatile. Here are just a few ideas:
- Spread: Spread on toasted bread, crackers, or crostini.
- Pasta: Stir into pasta sauces for a boost of flavor.
- Soups: Add to soups for richness and depth.
- Potatoes: Mash into potatoes or add to roasted potatoes.
- Vegetables: Toss with roasted vegetables for an extra layer of flavor.
- Dips: Blend into dips like hummus or baba ghanoush.
- Pizza: Top pizzas for a sweet and savory kick.
- Sandwiches: Add to sandwiches for a garlicky punch.
- Marinades: Use the garlic-infused oil as a base for marinades.
Storage Safety Tips for Garlic Confit
Storing garlic confit correctly is crucial to prevent the risk of botulism, a serious illness caused by the bacterium Clostridium botulinum. Here’s what you need to know:
- Refrigeration: Garlic confit must be stored in the refrigerator at a temperature below 40°F (4°C).
- Proper Sterilization: Sterilize the jar and lid before storing the confit. This will help to kill any bacteria that may be present.
- Submerge the Garlic: Ensure that the garlic cloves are completely submerged in oil. The oil acts as a barrier against oxygen, which is necessary for the growth of Clostridium botulinum.
- Discard If in Doubt: If you notice any signs of spoilage, such as a bulging lid, an off odor, or a strange color, discard the confit immediately.
- Storage Duration: Generally, garlic confit can be stored in the refrigerator for up to 2 weeks. However, it’s best to use it within a week for optimal flavor and safety.
- Freezing is Possible: While not traditionally done, you can freeze garlic confit. Thaw in the refrigerator overnight before using. Be aware that the texture of the garlic may change slightly after freezing.
Frequently Asked Questions (FAQs)
Can I use pre-peeled garlic for garlic confit?
While you can use pre-peeled garlic, it’s generally not recommended. Pre-peeled garlic often contains preservatives and lacks the freshness of freshly peeled garlic. Using fresh garlic will result in a better flavor and texture.
What kind of oil is best for garlic confit?
Extra virgin olive oil is the traditional choice, but other oils like avocado oil, grapeseed oil, or refined coconut oil can also be used. The key is to choose an oil with a mild flavor that you enjoy, as it will be infused with the garlic. Avoid using strong-flavored oils like sesame oil.
How can I tell if my garlic confit is done?
The garlic cloves should be very soft and easily pierced with a fork. They should also have a light golden color. If the garlic is still firm or browning too quickly, it needs to cook longer at a lower temperature.
Can I add other ingredients to my garlic confit?
Absolutely! Fresh herbs like thyme, rosemary, or bay leaves are great additions. Red pepper flakes can add a touch of heat. You can also add lemon zest or other spices to customize the flavor. Just be sure that anything you add is completely submerged in the oil.
Why is my garlic confit bitter?
Bitterness is usually caused by cooking the garlic at too high of a temperature. This burns the garlic and releases bitter compounds. Make sure to cook the garlic over the lowest possible heat.
Can I reuse the garlic-infused oil?
Yes! The garlic-infused oil is a delicious and versatile ingredient. Use it for cooking, drizzling, or as a base for marinades. Store the oil in the refrigerator and use it within a few weeks.
What if I don’t have a heavy-bottomed saucepan?
A heavy-bottomed saucepan is ideal for even heat distribution, but you can still make garlic confit in a regular saucepan. Just be sure to use the lowest possible heat and monitor the garlic closely to prevent burning. You may need to stir it more frequently.
Is garlic confit safe to eat?
Yes, garlic confit is safe to eat as long as it is properly stored in the refrigerator. The risk of botulism is real, but it can be mitigated by following safe storage practices.
How long does garlic confit last in the refrigerator?
Garlic confit can typically be stored in the refrigerator for up to 2 weeks. However, it’s best to use it within a week for optimal flavor and safety.
Can I freeze garlic confit?
While not traditionally done, you can freeze garlic confit. Thaw it in the refrigerator overnight before using. Be aware that the texture of the garlic may change slightly after freezing.
What do I do if my jar lid bulges after making garlic confit?
If the jar lid bulges, discard the confit immediately. This is a sign of botulism.
Can I make garlic confit in a slow cooker?
Yes! You can make garlic confit in a slow cooker. Add the garlic and oil to the slow cooker and cook on low for 6-8 hours, or until the garlic is soft and tender. Be sure to check the temperature of the oil to ensure it’s not getting too hot. The oil should barely be simmering.