Simple Garlic Confit With Herbs
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 cups
Olive OilDirections:
1
Peel garlic cloves and place in a medium heavy saucepan
2
Stir in thyme and oil
3
Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes
4
Small bubbles will rise from the garlic, but don't let the oil simmer
5
The oil temperature should not go above 200°F
6
To test for doneness, spear a clove with a fork
7
If it's very soft, turn off heat; if not, poach 10–15 minutes more
8
Remove pan from heat, keep covered, and let cool to room temperature
9
Using a clean spoon, divide garlic and herbs among resealable glass jars
10
Fill jars with cooking oil, seal, and chill
11
Peel garlic cloves and place in a medium heavy saucepan
12
Stir in thyme and oil
13
Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes
14
Small bubbles will rise from the garlic, but don't let the oil simmer
15
The oil temperature should not go above 200°F
16
To test for doneness, spear a clove with a fork
17
If it's very soft, turn off heat; if not, poach 10–15 minutes more
18
Remove pan from heat, keep covered, and let cool to room temperature
19
Using a clean spoon, divide garlic and herbs among resealable glass jars
20
Fill jars with cooking oil, seal, and chill
21
Do Ahead Garlic confit can be chilled for up to 4 months
22
Garlic confit can be chilled for up to 4 months