The Ultimate Garlic Confit Recipe: The Only Kitchen Hack You Need

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is more budget-friendly.

Welcome back. I'm Ron the Cook.

I often buy fresh peeled garlic from the Korean market in bulk.

Today, I'm left with about a pound of raw garlic.

Peeled garlic shelf life is decent if kept in a sealed dry container.

A better way to store this is garlic confit.

You're only going to need two ingredients: garlic and oil.

I'm using a two quart stockpot for this recipe.

Add in the garlic to the pot.

Cover the garlic with enough olive oil to fully submerge it.

Turn the heat up to exactly 225°F for a low simmer.

If you have a gas or electric range, keep the garlic at a very low simmer with a little activity on the top from the oil.

Cook uncovered for a minimum of 2 hours.

Cook the garlic until it has a beautiful golden brown color and can be easily turned into a paste.

After 2 hours, check the garlic; it should be golden brown and aromatic.

Let it cool down completely in the pot before transferring it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary