Sous-Vide Garlic Confit
Soft creamy confit garlic done in the sous-vide
Pin Recipe
Servings :0
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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