How To Make Garlic Confit and Shallot Confit

Name: How To Make Garlic Confit and Shallot Confit
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 15 serving
Ingredients: 15-30 cloves garlic; 2 cups grapeseed or canola oil; 4-5 shallots; 2 cups grapeseed or canola oil; 4-5 sprigs fresh thyme; ½ stem fresh Rosemary; 4-5 sage leaves

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18 reviews

Excellent

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings
15
Calories
30 kcal
Course
Condiments
Cuisine
American

How To Make Garlic Confit and Shallot Confit

Andrew Underwood

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Meltingly sweet and unctuous, this method of gently poaching sharp garlic and shallots in oil over a low heat tranforms them from stinging allium to buttery soft, fragrant, mild and jammy. So good you'll want to spread it on toast!

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Ingredients

Servings

FOR GARLIC CONFIT:

15-30 cloves garlic peeled
2 cups grapeseed or canola oil or enough to cover the garlic by about 1/2"

FOR SHALLOT CONFIT

4-5 shallots peeled and thinly sliced
2 cups grapeseed or canola oil or enough to cover the shallots by about 1/2"

OPTIONAL EXTRAS: Choose 1

4-5 sprigs fresh thyme
½ stem fresh Rosemary
4-5 sage leaves

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Instructions

Preheat the ovent to 225°.
Put the garlic (or shallots in a small, ovenproof pan or dish. Add the olive oil to cover and place in the oven. (If using an herb, add it to the pan and submerge it in the oil.
Poach for 2 hours and check for doneness. They should be so soft that you can easily mash them with a fork. If they're not quite there, continue poaching for another 15 minutes and check again.
Let cool to room temperature and transfer to an airtight storage jar. Refrigerate for up to two weeks. You can use the oil as well as the garlic/shallots in cooking. The oil is great for sauteing meats or adding to salad dressings.

Nutrition Information

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Calories 30kcal (2%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 1mg (0%) Potassium 12mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 5mg (1%) Iron 1mg (6%)