Garlic Confit Recipe

1. 1

   In a saucepan, cover garlic with enough oil to fully submerge it.

2. 2

   Set over medium heat and bring to a bare simmer. Lower heat to maintain the barest simmer, so that you see some tiny bubbles on the garlic, but it's not actively frying in the oil.

3. 3

   Cook, adjusting heat as necessary to maintain this minimal level of cooking activity, until the garlic is buttery soft and tan in color, 1 to 3 hours (exactly how long it takes will depend on the garlic you're using, including it size and age, and how hot the oil is; raising the heat will move things faster but also shortchange you on the flavor development).

4. 4

   Transfer garlic confit and the cooking oil to a clean heatproof container, cover with plastic, and refrigerate immediately.

5. 5

   Refrigerated in its oil, the garlic confit can be kept for up to 2 weeks.

No additional tips available.