Everyone wants to know how to make garlic confit in the oven every Friday when I post my Shabbos cooking. It's one of those basics that have become part of Shabbos meals around the globe right along with the classics like chicken soup and fried schnitzel. My theory is that it used to be only the Sephardic Jews that made a lot of small salads and dips and slowly that seeped into the Ashkenazi culture. Now you'll likely find an array or small salads and dips on all Shabbos tables. It's the perfect pairing for those fluffy challahs! My technique is classic, truly fitting the definition of confit. The flavor however, varies week to week with different fun add-ins!
What do I need to make garlic confit?
- Peeled garlic cloves- many stores sell a box of ready peeled cloves which is super convenient. You'll want medium-large cloves for this recipe.
- Extra Virgin Olive oil- use a decent quality brand!
- Kosher salt
What are some fun garlic confit add-ins?
- Leeks- This originated in our home during Rosh Hashanah time when I had extra leeks laying around. Now I buy them just for this!
- Dates- Adds a touch of sweetness! I've also seen people make a combo of dates and leeks.
- Jalapenos- Adds a little spice!
- Fresh herbs- like rosemary and thyme
- Cherry tomatoes
- Marrow bones- You can scoop out a little marrow and spread it with the garlic onto your bread. It's amazing!
How to make garlic confit in the oven:
My method sticks to the definition of confit which means slow cooking food in a fat at a low temperature. It kind of gets on my nerves when people call it "confit" when they cook it at 350F for 1 hour....but i digress!
Preheat oven to 250F. Start by pouring peeled garlic cloves into a shallow baking dish. I like to use one from this set because it comes with a cover to store it in! Next, put in your add-in of choice. Pour olive oil over the garlic and add-ins until the cloves are totally submerged. Bake covered with foil for 2 hours. Uncover the dish and raise the oven to 350F. Bake until browned and golden 10-15 minutes. Remove from the oven and store. Sprinkle with kosher salt just before serving.
Serving and storing:
I like to serve confit slightly warmed. I do this for Shabbos by placing it on top of another pan on a hot plate or blech.
Garlic confit can be stored in the fridge for up to 2 weeks. It can be frozen for up to 3 months!
Other ways to enjoy garlic confit:
Aside from schmearing it on bread, you can use the oil and garlic cloves in so many ways. The oil can be used in a any dish you want to add a burst of garlicky flavor to instead of using plain olive oil. You can also puree the cloves and oil and use it as a spread on anything from sandwiches to rubbing onto raw chicken before adding spices. Be creative! (feel free to share your unique uses in the comments below!)
more homemade dips/small salads
How to make garlic confit in the oven
Ingredients
- 2-3 oz peeled garlic cloves
- extra virgin olive oil to cover
- kosher salt for serving
- add ins of your choice
Instructions
- Preheat oven to 250F. Start by pouring peeled garlic cloves into a shallow baking dish.
- Next, put in your add-in of choice. Pour olive oil over the garlic and add-ins until the cloves are totally submerged. Bake covered with foil for 2 hours.
- Uncover the dish and raise the oven to 350F. Bake until browned and golden 10-15 minutes. Remove from the oven and store. Sprinkle with kosher salt just before serving.
