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How To Make Garlic Confit and Shallot Confit
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!
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 15
Calories: 30 kcal
Course:
Condiments
Cuisine:
American
Ingredients
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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 30
% Daily Value*
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% |
* Percent Daily Values are based on a 2,000 calorie diet.