How to make garlic confit

If you've been wondering How to Make Garlic Confit, you're going to be amazed at how something so delicious, can also be so easy!

Garlic Confit - how to make the most delicious Garlic Confit recipe! Perfect addition to any recipe and the infused olive oil is so amazing!

How to make garlic confit for dips, dressings, and so many dishes! An easy recipe that makes the most delicious garlic-infused oil that complements a variety of cuisines. Turn it into butter or use it on its own– you can’t go wrong with this recipe!

Make your own Garlic Confit in 30 minutes using only four ingredients! This garlic confit is the perfect recipe if you want to get tse garlic cloves buttery and delicious in no time and with minimal effort. Forget about oven-bake garlic confit, our way to make it is faster and equally tasty!

Air Fryer Garlic Confit is the FASTEST and easiest way to make buttery rich, caramelized garlic confit that can be spread like butter. Use it for appetizers, on toast, and so many ways!

Garlic confit is the most delicious way to enjoy the goodness of garlic. This slow roasted garlic soaks in oil while it turns buttery soft!

Garlic confit is where you slow-cook garlic cloves in oil until they’re soft and flavorful. You peel and simmer whole garlic cloves in oil for about 30 minutes to an hour. The result? Soft, spreadable garlic goodness that adds a rich flavor to dishes like pasta, mashed potatoes, or salad dressings.

Halfway between garlic confit and roasted garlic, this is an efficient and delicious way to roast a lot of garlic cloves at once.

Take your food to the next level with this homemade Garlic Confit recipe. Infuse garlic cloves with aromatic herbs and spices, creating a versatile condiment that adds rich, mellow garlic flavor to a variety of dishes, from pasta and mashed potatoes to grilled meats and salad dressings.

Ready for a very basic recipe for garlic confit in the oven? Garlic confit has become a Shabbat staple in our home, and guests always comment on it. We serve it nice and hot, buttery and savory, on Friday night. But it's also delicious spread on Challah bread for Shabbat lunch!