This garlic confit recipe is so garlicky and delicious. It’s also so incredibly versatile because you can use it on ANYTHING!!! Seriously though, throw this garlic confit into wraps, sandwiches, pasta, salads, on toast, you name it, it’s delicious. I eat this stuff like butter and it’s so sweet and delicious.
Why you’ll love this garlic confit recipe:
It’s so versatile, you can eat it on everything
It’s perfect for the garlic-lovers in your house
Garlic is loaded with health benefits and can boost your immunity
It’s very flavorful
Can be slow-cooked with whatever you like
Here are the key ingredients you’ll need to make this Delicious, Buttery Garlic Confit:
Garlic: Garlic has so many proven health benefits. Yeah, it may give you stinky breath, but it’s so delicious and good for you. Here are just some of those benefits it offers:
High in nutrition, but low in calories
Can combat sickness, including the common cold
The compounds in garlic can help reduce blood pressure
Can help lower cholesterol levels
Loaded with antioxidants
Can help detoxify heavy metals from your body
Can improve bone health
The best part? Garlic is so easy to incorporate into your diet. Throw it in just about any savory dish you are cooking up, add it to salad dressings or dips, the list goes on, and on. What’s your favorite way to eat it?
Spices & Herbs: Get creative with the spices and herbs to try and get some different flavors. It’s hard to mess this garlic confit up. It’s delicious and totally versatile.
How do you make garlic confit?
This garlic confit recipe is so simple to make but is jampacked with flavor. God, I love garlic. Here’s how you make it:
Step One: To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy
Step Two: Use a slotted spoon to transfer the garlic to a large jar and store for up to 3-4 month in the fridge, or up to 10 days on the counter
The best part of this garlic confit recipe (okay, well except for the garlic itself)? The leftover-infused garlic oil when you’ve finished eating all the garlic is a dream. You can throw it into anything you use oil in, like mayo or hummus, or drizzle it on a salad. It’s so flavorful!
TIP: Slow cook your garlic with anything you like. I did thyme and peppercorns, but you could do any spices, lemons, or even chilis!
FAQ & Expert Tips:
Storage: Refrigerate immediately once cooled. It will last weeks and months.
What should I use this on? Use this in things like butter, spread, dips, and sauces. Eat with salads, sandwiches, wraps, pasta… honestly, the possibilities are limitless.
Get Creative: Slow cook your garlic with anything you like. I did thyme and peppercorns, but you could do any spices, lemons, or even chilis!
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