Garlic Confit

by0| PUBLISHED Apr 5, 2010 4:00 AM
Garlic Confit

These oil-poached cloves can be pureed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.

Yield: makes 2 Cups


  • 1 <sup>1</sup>⁄<sub>2</sub> cups extra-virgin olive oil
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • 65 cloves garlic (about 1½ cups)
  • 10 whole black peppercorns
  • 5 sprigs fresh thyme
  • 1 bay leaf


  1. Heat oven to 300°. Put ingredients into a 1-qt. pot, making sure garlic is submerged in oil. Cover pot; bake until garlic is golden brown and tender, about 1 hour. Let cool.
  2. Transfer mixture to a glass jar; cover surface of oil with plastic wrap. Cover jar and refrigerate for up to 2 weeks.