Description
This garlic confit is so buttery and versatile! Mash and spread it over toasted sourdough, and drop it into mashed potatoes, pasta, or soups. This keeps for about a week in the refrigerator, but it likely won’t last that long because it’s so delicious!
Ingredients
- 6 heads of garlic*
- 6 thyme sprigs
- 2 cups olive oil
Instructions
- Peel all of the garlic (see suggestions above for suggested methods).
- Place the peeled garlic, thyme, and oil into a saucepan. There should be enough oil so all of the garlic is covered.
- Simmer over very low-medium heat until the garlic is softened, but not browned, about 2 hours.
- Low and slow will allow the garlic to soften up without burning. While it’s simmering, you want to see a few bubbles form in the saucepan.
- It’s done when the garlic mashes easily when touched. Stir occasionally to avoid any burning or sticking on the bottom of the saucepan.
- Remove the thyme sprigs and allow to cool.
- Transfer the garlic and oil into glass jars. Make sure the garlic is completely covered in the oil.
- Store in the refrigerator. Do not store at room temperature to avoid the risk of botulism.
- Use within a week.
Notes
- When choosing garlic, find bulbs with big cloves. They have the most flavor and are the easiest to peel.
- You can also use peeled garlic from the store, just make sure it’s fresh (older garlic tends to dry out.)
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Spreads, Condiments
- Method: Simmered
- Cuisine: American, French