Garlic Confit with Rosemary
Learn how to make Garlic Confit infused with rosemary, a rich and flavorful ingredient that enhances any dish.
Ingredients
- 3-4 heads Garlic, peeled cloves from
- 1-2 cup Extra Virgin Olive Oil
- 2-3 Large Sprigs Fresh Rosemary
Instructions
Prepare the Garlic and Rosemary.
- Peel the garlic cloves. Ensure they are whole and free of blemishes.
- Gently wash and pat dry the rosemary sprigs.
Combine Ingredients.
- In a 1 quart saucepan, place the garlic cloves and rosemary sprigs.
- Pour in enough olive oil to completely cover the garlic, about 2 cups.
Cook Slowly.
- Heat the saucepan over low heat, aiming for a temperature between 200°F and 250°F. Use a thermometer to ensure the oil doesn’t get too hot. I used the lowest temp possible on my stovetop and my temperature read 220 throughout the cooking process.
- Simmer gently for about about 40 minutes, stirring occasionally. The garlic should become soft, golden, and tender, but not browned.
Cool and Store.
- Let the mixture cool to room temperature.
- Transfer the garlic, rosemary, and oil into a clean, sterilized jar.
- Seal the jar and store in the refrigerator for up to 2 weeks. Always keep the garlic submerged in oil. Make sure to label your jar so you know when you made it - eating it past the 2 week pose health risks such as botulism.