Garlic Confit, 2 Ways (Pan and Oven)
I've seen a lot of videos using garlic confit as a spread on sandwiches, but most of them don't share the details on how to make it. So here are two methods: one in the pan, and then my favorite, in the oven.
Ingredients
- a handful garlic cloves, peeled
- a layer olive oil
- 1 whole head garlic
- to submerge olive oil
- 1 sprig (optional) thyme or rosemary
Method
Pan method
- 1
Add a layer of olive oil to a saucepan and add your peeled garlic cloves.
- 2
Let it simmer on low heat for around 30 minutes. This needs careful attention, make sure you don't fry your garlic, which happened with mine a little bit.
- 3
Take the cloves out of the oil and store them in oil for a couple of weeks, to use however you like.
Oven method (my favorite)
- 4
Slice off the top of a whole garlic and put it in an ovenproof ramekin.
- 5
Submerge it in olive oil. You can add a sprig of thyme or rosemary for extra flavor.
- 6
Cook in the oven for 1.5 to 2 hours at 120°C (250°F).
- 7
Take it out and, for optimal satisfaction, squeeze it like they do in the viral videos. Oh boy.
3 tools I used.
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