Garlic confit, a variation of roasted garlic steeped in oil, is a condiment that has taken the internet by storm. Most variations to recipes available online create the golden-brown infused oil filled with oil-soaked cloves of garlic, are made in an oven. Living in India, we don’t often have the luxury for an oven fitting in our kitchens but that shouldn’t deprive us of the many joys and uses of a great garlic confit and a garlic infused oil in our pantries.
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Cooking on a low heat is one of the key factors to achieve the perfect confit and browning on the garlic cloves. What this results in is a squishy, toffee-like texture that can be mixed into butter or cheese to make a dip for crusty bread, use it on a flash fried steak for basting and in sauces. The amazing part of making a garlic confit is that the oil is infused with the aroma and taste of the garlic; you can drizzle it on salads and it works wonders with Asian food. Storing the confit and oil in jars is ideal and it can be refrigerated for at least 2 months without getting spoilt.
To make a small jar of garlic oil with confit garlic cloves, you will need around ten to fifteen cloves of garlic and a cup of olive oil or regular vegetable oil. Add both to a pan off heat and place it on a low flame. Make sure to keep an eye on it as it changes colour from an off white to brown on the edges. Once the cloves begin to switch colour, turn off the heat and let the garlic cloves steep in the oil until it comes to room temperature. Ladle slowly into a jar and store in a cool place.
Use this oil on your avocado toasts at breakfast or drizzle over a roasted pepper and tomato soup. Use the confit cloves in compound butters, labneh dips, hummus, chutnies, etc.
