Garlic Confit
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This simple garlic confit is a versatile vegan staple that transforms sharp, raw cloves into something wonderfully mellow and sweet. By gently poaching the garlic in oil at a low temperature, you create a rich, golden preserve with a soft, spreadable texture that melts into sauces or onto crusty bread. It is an effortless way to add a sophisticated depth of flavour to your plant-based cooking without any harshness.
You can prepare this recipe up to two weeks in advance, making it a brilliant addition to your weekend meal prep. Beyond the tender cloves themselves, the infused oil becomes a fragrant base for salad dressings or roasted vegetables. Simply keep a jar in the fridge and bring it to room temperature whenever you need a quick boost of savoury, homemade goodness.
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Ingredients for Garlic Confit
3 heads of garlic, cloves peeled
350ml (or more) grapeseed oil
How to make Garlic Confit
Back to contentsPreheat oven to 121°C. Place garlic and oil in a small saucepan (add more oil if cloves aren't submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.
Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
28 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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