How to make garlic confit and garlic oil at home with just 5 minutes of prep. These Slow roasted garlic cloves are cooked and stored with oil and used in tons of ways as a caramelized, tender, smooth addition to any meal!
Prepare the garlic by separating it and peel the cloves.TOP TIP: to peel the garlic in seconds, then simply break the garlic head/s up into cloves by bashing lightly with the palm of your hand and then add them to a Tupperware container or mason jar with a lid (or between two metal bowls) and shake VIGOROUSLY for 20-30 seconds. DONE! Even the ones that aren't fully peeled will be loose enough to peel off super easily.
Add the items to a deep baking tray or casserole dish. I placed the rosemary first, then added the garlic cloves and poured enough oil over to submerge the garlic entirely.It's best to use a smaller dish here with high sides, so you need less oil than a large oven-tray.
Slow roast the garlic in the oven for around 2 hours at 195ºF/90ºC (fan-assisted). When ready the garlic will be tender and lightly golden but not too browned.I prefer a slower, low-temperature cook for better flavor but feel free to check on the garlic after an hour as it may already be good enough for you.
Allow the garlic confit to cool enough to remove any herbs (if you want to). To speed up the cooldown time, place your container of garlic confit within an ice bath. When cooled, transfer to a sterilized glass jar and move to the refrigerator immediately.
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You can also use the garlic confit or garlic oil within dips, sauces, spreads, vinaigrettes/ dressings, etc. I love to use garlic oil as a dipping oil for bread too or when sauteeing, in place of vegetable oil.How to store/ How long does garlic confit last? It’s important to note that garlic is an ingredient that can be at risk of botulism if not stored correctly. For this reason, it’s important to always refrigerate the garlic confit and use itwithin TWO WEEKS. Several sources suggest longer would be fine – but I err on the side of caution.To reduce the risk further, you can move your newly-cooked garlic confit to a new, heat-proof bowl and allow it to sit in an ice-bath, stirring, to allow it to cool faster. Then store it in a covered container in the coldest part of your refrigerator.DO NOT attempt canning or any other ‘anaerobic’ (airless) storage method.Can you freeze garlic confit? Yes, you can. You can freeze the confit garlic with the oil or puree the garlic and freeze separately for up to 2 months. I like to freeze them into a covered ice-cube tray and remove however much I need. You can chuck the oil/garlic straight into a pan ( or cooking dish) from frozen.Just remember that oil doesn’t freeze solid, so keep it somewhere where it won’t get knocked over.