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.
Use a slotted spoon to transfer the garlic to a large jar and store for up to 3 weeks in the fridge.
Video
Notes
Refrigerate garlic confit immediately once cooled. It will last up to 2-3 weeks. But honestly, you will eat it before week 1!Use in things like butter, spread, dips, and sauces.Eat with salads, sandwiches, wraps, pasta... honestly, the possibilities are limitless.
Nutrition
Serving: 1Large Jar - up to 40 servings, depending on consumption | Calories: 51kcal | Carbohydrates: 11.4g | Protein: 2.2g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Sodium: 5.8mg | Fiber: 0.8g | Sugar: 0.3g