Buttery Garlic Confit

This garlic confit recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter and it’s so sweet and delicious 

Why You’ll Love Garlic Confit

• Versatile: It’s so versatile, that you can eat it on everything. It’s perfect for the garlic lovers in your house

• Healthy: Garlic is loaded with health benefits and can boost your immunity

• Flavor: Obviously garlic is super flavorful and this just takes it to the next level

 Ingredients

Garlic: Garlic has so many proven health benefits. Yeah, it may give you stinky breath, but it’s so delicious and good for you. Here are just some of the benefits it offers:

• High in nutrition, but low in calories

• Can combat sickness, including the common cold

• The compounds in garlic can help reduce blood pressure

• Can help lower cholesterol levels

• Loaded with antioxidants

• Can help detoxify heavy metals from your body

• Can improve bone health

The best part? Garlic is so easy to incorporate into your diet. Throw it in just about any savory dish you are cooking up, add it to salad dressings or dips, the list goes on, and on. What’s your favorite way to eat it?

Spices & Herbs: Get creative with the spices and herbs to try and get some different flavors. It’s hard to mess this garlic confit up. It’s delicious and totally versatile.

How to Make Garlic Confit

This garlic confit recipe is so simple to make but is jam packed with flavor. God, I love garlic. Here’s how you make it:

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.

2. Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge.

 Tips and Tricks

• Always store garlic confit in the fridge

• The olive oil may solidify in the fridge, but you can see scoop out the garlic to use it and as it comes to room temperature, it’ll quickly “melt” to be the perfect consistency again

What is Garlic Confit?

Confit is a type of food that is cooked slowly over a long period of time as a method of preservation. This garlic confit utilizes oil, however, confits can be made with grease, or sugar water as well at a low temperature. The cooking method originated in French cuisine and can range from fruit confited into a sugar syrup or meat cured in salt before being cooked in fat.

Historically, this process came before refrigerators. We needed a way to preserve food so it didn’t rot so hunters and cooks dating way back were using this method to preserve meat. What started as food security turned into a culinary technique that has been perfected by chefs and cooks around the world.

How to Store Leftovers

Garlic confit will last up to 2 weeks in the fridge, and up to 3 months in the freezer. Refrigerate the garlic confit immediately after it has cooled. Freeze it with the oil or puree it and freeze it separately for up to 2 months. You can even freeze it into covered ice-cube trays for easy removal when you want some.

INSTRUCTIONS

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.

2. Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge.

NOTES

Refrigerate garlic confit immediately once cooled.  It will last up to 2-3 weeks.  But honestly, you will eat it before week 1!

Use in things like butter, spread, dips, and sauces.

Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless