Garlic Confit

Name: Garlic Confit
Yield: Serves 4 to 6 (makes about ½ cup)
Ingredients: 1 cup, extra-virgin olive oil or vegetable oil, or a combination, plus extra as needed; 30 , garlic cloves, peeled (¾ cup), root ends trimmed

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Appears in Cook's Illustrated November/December 2019

Vegetables

Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct.

SERVES4 to 6 (makes about ½ cup)

TIME1 hour

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WHY THIS RECIPE WORKS

For silky, spreadable, nutty-sweet garlic, we prefer garlic confit—a preparation that calls for gently heating peeled cloves in oil—to roasting whole heads of garlic. Preparing garlic confit is faster than roasting because oil transfers hea...

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