Sauce
Garlic Confit
2 h 15 minServes 10Nutri-Score C€
C
2 h 15 min
2 h 15 minGarlic Confit
what you need
Ingredients
garlic (heads, cloves separated and peeled)Produce6 pieces
olive oil (enough to fully submerge the cloves)Pantry500 ml
salt (to season the paste)Spices3 g
per serving
Nutrition
498kcal
- Carbs
- 10 g
- Proteins
- 2 g
- Fat
- 50 g
what you’ll use
Tools
cocktail shaker
Dutch oven- Food processor
- Sieve
step by step
Method
- Step 1
Peel the garlic
- Detach the cloves from the root and stem.
- Put the cloves in a cocktail shaker with a pint glass and shake hard until the skins come off.
- Collect the clean peeled cloves.
- Step 2
Confit in olive oil
- Place the peeled cloves in an oven-safe pot and submerge them completely in olive oil.
- Bake at 240 °F (about 115 °C) until the cloves are soft and spreadable.
- Step 3
Strain and bottle the oil
- Strain the oil through a sieve into a bottle.
- Label the bottle: it is garlic-infused olive oil, reusable as you like.
- Step 4
Make the garlic paste
- Keep the confit cloves in the fridge as they are, or blend them into a paste.
- Season with salt and blend until ultra creamy.
- Store in the fridge for up to a month.
most cooked first