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 oil; 4-5 shallot; 2 cups grapeseed oil; 4-5 prigs thyme; ½ tem rosemary; 4-5 sage

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5

12 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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Garlic Confit and Shallot Confit are slow-poached garlic cloves or sliced shallots cooked gently in grapeseed or canola oil at low temperature until soft enough to mash easily. The confited garlic and shallots can be used in cooking or as flavor enhancers, and the infused oil serves as a flavorful cooking medium or salad dressing base.

Description

This recipe involves placing peeled garlic cloves or thinly sliced shallots submerged in oil within a low-temperature oven, typically 225°F, for around two hours until completely soft. The slow poaching preserves the pungent aromatics and mellows them into a rich, tender texture. Fresh herbs like thyme, rosemary, or sage can be added optionally to infuse additional flavor into the oil.

The end result is creamy, mashable confit aromatics with oil that holds their essence and can be used for sautéeing meats or dressing salads. The low heat cooking process ensures that neither garlic nor shallots brown or burn, maintaining a mild richness rather than sharp pungency.

This preparation stores well refrigerated in airtight containers for up to two weeks. Both the confit and the flavored oil extend the versatility of garlic and shallots beyond fresh use, allowing cooks to add deep layered flavors to dishes with minimal effort.

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Ingredients

Servings

FOR GARLIC CONFIT:

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

FOR SHALLOT CONFIT

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

OPTIONAL EXTRAS: Choose 1

4-5 prigs thyme fresh
½ tem rosemary fresh
4-5 sage leaves

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Instructions

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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%)