Sous-Vide Garlic Confit

If you haven’t had confit garlic, you’re missing out… trust me! Sous-vide garlic confit is easy and only has three ingredients! This stuff never lasts long at our house and it makes a great gift for family and friends. It’s super easy, and you can do it in the oven if you don’t have a sous-vide. I love my sous-vide though, and it allows you to just forget about it for a few hours, but not worry that it’s overdone. The garlic gets sweet and creamy and loses the harshness during the confit process. It becomes perfectly spreadable and the oil is the best garlic oil you’ll ever have!

Some things we use it for

• Use the oil on fresh pasta
• Mash it with butter and make garlic bread
• Use the oil in place of regular olive/grapeseed oil when cooking vegetables
• Put it out with cheese and crackers on a charcuterie board

Seriously you’ll find a million uses for it! I’ve done it in both the little mason jars and just in a food-safe bag. Both methods work fine, but the mason jars are nice for storage and gifts.

This low and slow method will give you the flavor and texture of roasted garlic, but it keeps longer and you get the added garlic oil. I try to get the already peeled garlic at the grocery store, because peeling the cloves can be a pain in the butt!

I love the tiny jars and do about three at a time. It’s never too much and I can give them away to unexpected guests! I haven’t had anyone turn their nose up at my sous-vide garlic confit! Although sometimes I do have to explain exactly what it is! They should last a few weeks in the fridge, if you don’t eat it faster!

You don’t need a fancy container to sous-vide, but if you’re looking for one, here is what we use: https://maplebaconsomething.com/sousvidecontainer/

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Sous-Vide Garlic Confit

Soft creamy confit garlic done in the sous-vide

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Servings :0

Prep Time10 minutes mins

Cook Time4 hours hrs

Equipment

• Sous-Vide
• Mason Jars

Ingredients

• 1 cup garlic cloves peeled
• 1 tsp salt
• 1 cup grapeseed oil

Instructions

• Take a pint size, or several smaller mason jars, and place the garlic cloves inside. Sprinkle with salt and then cover with the grapeseed oil. You may need more or less than a cup, depending on the jar(s) and size of your cloves.
• Place the lid on the jars and finger tighten to seal.
• Fill your sous-vide container with water, and set your immersion circulator to 190°F. Place the jars into the container while it is heating, so the jars heat with the water.
• Allow the jars to sit in the water for 4 to 6 hours. You will see the garlic start to darken as they confit.
• Remove from the water and use immediately, storing any remaining garlic in the fridge for up to two weeks.

Notes

You can use any mild or flavorless oil.   Using a high quality grapeseed or extra virgin olive oil is ideal, and will give you a great garlic cooking oil when you are finished.   I have added fresh herbs, like rosemary to the oil prior to putting in the sous-vide and love having it in the fridge, especially around Christmas.

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