This garlic confit gently simmers peeled garlic cloves in a luxurious blend of butter and olive oil infused with fresh rosemary and thyme. The cloves become tender, golden, and spreadable, while the infused oil turns into a fragrant cooking fat you can drizzle on vegetables, season poultry, or add to soups, dressings, and sautés.
Table of Contents
Jump to:
- Mellow Herb Infused Garlic
- Why You'll Like This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- 5 Cooking Tips
- Frequently Asked Questions
- Sauces and Dressings Recipes
- Cooking Tutorials and Tips
- 📖 Recipe
- Have a Comment or Question?
Mellow Herb Infused Garlic
If you're a garlic lover who wants big flavor with very little effort, stovetop garlic confit is the kind of recipe that changes your entire kitchen routine. By gently cooking fresh garlic in a blend of butter and olive oil at a low temperature, the cloves soften into a mellow garlic flavor that spreads like butter and melts into sauces.
The infused garlic oil becomes liquid gold for sautéing vegetables, drizzling over crusty bread, whisking into salad dressings, or enriching pasta sauces. It's a simple cooking method that delivers incredible results in a reasonable timeframe.
You only need a few heads of garlic, enough olive oil (or a neutral oil if preferred), and your favorite fresh herbs. With slow cooking, patience, and the right storage steps, you'll always have a batch ready to elevate your dishes.
Why You'll Like This Recipe
- Cost-Effective: It's a flavorful way to make use of extra heads of garlic and fresh herbs you already have on hand.
- Spreadable: The garlic becomes soft, sweet, and spreadable with a mellow, nutty flavor.
- Delicious Oil Use: The infused oil turns into a versatile, garlicky cooking fat you can use all week.
- Great Addition: It elevates simple dishes like crusty bread, roasted vegetables, pasta sauces, and homemade hummus.
- Low Effort: The process is easy, low-temperature, and beginner-friendly with minimal hands-on prep.
Recommended Reads
- How to Use Garlic in Cooking: Easy Tips for Beginners
- Why Massaged Kale Benefits Matter: Easy Kale Salad Recipe
- Easy Whipped Garlic Herb Cottage Cheese Spread
- Garlic and Ginger Paste: A Flavor Shortcut Every Home Cook Needs
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
- How to Wash Fresh Herbs the Right Way Before Use
Ingredients with Steps
To make the stovetop garlic confit, peel and dry the garlic cloves, trimming any dark or woody ends, then melt the butter in a small saucepan and stir in the olive oil. Add the garlic cloves along with optional rosemary, thyme, or chili flakes, making sure everything is fully submerged.
Keep the heat very low and maintain a gentle 200°F simmer for 30-60 minutes until the cloves are soft, pale golden, and never browned. Once finished, let it cool, then transfer the garlic and infused oil into an airtight jar, ensuring all cloves remain covered, and refrigerate for up to one week while always using clean utensils.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Confit: A slow-cooking method where ingredients are gently simmered in fat at a low temperature until tender and infused with flavor.
- Bare Simmer: The lowest level of simmering, with tiny, occasional bubbles that prevent ingredients from browning or frying.
- Aromatics: Fragrant ingredients such as garlic, rosemary, and thyme are used to build flavor in a dish. Also check out: Batch‑Prep Aromatics & Staples on Sunday Roundup.
- Infused Oil: Oil that has absorbed the flavor of ingredients cooked in it, creating a seasoned cooking liquid. Also check out: Heart Healthy, High Smoke Point Oils for Cooking.
- Submerge: To completely cover ingredients with liquid or fat so they cook evenly and stay protected from air.
- Render: The process of melting fat (like butter) gently so it becomes liquid and mixes smoothly with oil.
- Low Temperature Cooking: A technique that uses gentle, controlled heat to prevent burning and maintain flavor and texture.
- Golden (Pale Golden): A visual cue showing lightly cooked garlic soft and sweet, not browned or crispy.
- Fresh Herbs: Soft, aromatic leaves (like rosemary and thyme) used to add natural flavor during cooking. Also check out: Prepping Herbs.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Simmer the garlic, fresh herbs, and fats on the lowest heat to help the infusion process.
Best practice is to remove the herbs before refrigerating, so you only have access to the softened garlic cloves and fats. Don't do what I did! Lol.
Equipment
Here's what you'll need to make this recipe with ease:
- Small Saucepan: Needed to hold the garlic and enough oil for even cooking at a low temperature. Alternatively, you can use a small Dutch oven or a heavy-bottomed pot, which helps maintain gentle heat.
- Cutting Board: Used for trimming the ends of the garlic cloves and preparing herbs.
- Chef's Knife: Helps trim garlic ends quickly and safely. Or use a paring knife for more precise work or for smaller cloves.
- Heatproof Spatula or Wooden Spoon: Used to stir gently without damaging the garlic.
- Measuring Cups: Ensures the correct butter and oil ratio for full submersion.
- Mason Jar or Sterilized Glass Jar: The safest storage method for garlic confit, keeping garlic fully submerged and protected from air. Or use any airtight container made from glass (preferred) or high-quality food-safe plastic.
- Important for safe refrigeration and preventing contamination.
Clean Utensils: Vital for safely scooping garlic and avoiding harmful bacteria or cross-contamination. Learn more at: How to Prevent Cross-Contamination in Your Kitchen. Alternatively, use disposable spoons or small tongs, as long as they are clean and won't introduce moisture or debris.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The All-Clad Specialty Stainless Steel Ramekin with Lid has quickly become one of my favorite tiny-but-mighty pieces of cookware. I love its beautiful, clean design and the same reliability I’ve come to expect from the rest of my All-Clad pots and pans. It heats evenly, feels sturdy in the hand, and the 600°F oven and broiler–safe construction makes it incredibly versatile. I was especially excited to find this little pot because it’s perfect for stovetop tasks like making my garlic confit small enough to keep the cloves fully submerged, yet strong enough to maintain a steady, low temperature without scorching. It's a true gem in my kitchen lineup.
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me, everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain.
Review: The Ball Wide Mouth Pint Mason Jars with Lids & Bands (16 oz, 2-Pack) are durable, versatile glass jars perfect for storing everything from sauces to dressings. With a wide opening for easy filling and airtight lids for freshness, they’re a must-have for kitchen storage. I love using these jars, especially for hot and cold sauces and dressings. Because they're glass, the flavors stay pure and aren’t affected by other items in the fridge. The airtight mason jar lids keep everything fresher for longer, definitely a staple in my kitchen!
Storage and Reheating
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigeration:
Transfer the garlic confit and all of the garlic oil into a clean, airtight container or sterilized glass jar, making sure the cloves stay fully submerged in the oil at all times. Store in the refrigerator for up to 1 week. Always use clean utensils when removing garlic or oil to prevent contamination.
Freezing:
For longer storage, spoon the garlic cloves and some of the infused oil into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or container and store for up to 3 months. This method lets you thaw only what you need.
Reheating:
To rewarm garlic confit, scoop the amount you need into a small bowl or saucepan and heat gently over low heat just until the oil liquefies. Do not bring it to a boil. You can also let a portion sit at room temperature for 10-15 minutes until softened.
Food Safety Notes:
- Never store garlic confit at room temperature, as this increases the risk of botulism. Learn more at: Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Always check for signs of spoilage (off smells, discoloration, cloudy or bubbly oil). When in doubt, throw it out.
- Keep all garlic submerged in oil during storage to protect it from exposure to air and harmful bacteria.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Unsalted Butter: Swap for all olive oil if avoiding dairy or if you want a cleaner-tasting fat.
Gluten-Free
- Yay! This recipe is already dairy-free.
Vegetarian
- Bonus! This recipe is also gluten-free.
Convenience
- Garlic Cloves: Use pre-peeled garlic to save time; choose fresh, refrigerated peeled garlic instead of jarred minced garlic.
- Fresh Rosemary & Thyme: Use ½ teaspoon of dried herbs for every sprig of fresh if that's what you have on hand.
- Olive Oil + Butter: Duck fat or chicken fat (schmaltz) creates a richer, savory flavor profile.
- Replace with neutral oils such as canola, grapeseed, or avocado oil if you prefer a milder flavor.
- Chili Flakes: Substitute with whole peppercorns or thinly sliced fresh chili for subtle heat.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Low Simmer: Keep the heat as low as possible to maintain a bare simmer, which prevents the garlic from browning or burning.
- Submerge: Make sure the garlic is fully submerged in oil to ensure even cooking and safe storage.
- Large Cloves: Use larger cloves when possible; they hold their shape better and become perfectly tender.
- Make it Zesty: Add whole spices like black peppercorns or fresh herbs for a deeper flavor without overpowering the garlic.
- Low Food Safety Risks: Stir occasionally with clean utensils to maintain even heat distribution and avoid scorching on the bottom of the pan. Also check out: How to Prevent Cross-Contamination in Your Kitchen.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes, fresh, refrigerated pre-peeled garlic works well and saves time. Avoid jarred minced garlic since it won't give the same texture or flavor.
Extra virgin olive oil adds rich flavor, but neutral oils like canola, grapeseed, or avocado oil also work well if you prefer a milder taste.
Check for off smells, discoloration, bubbles in the oil, or garlic floating above the surface. When in doubt, throw it out.
Absolutely. Freeze the cloves and oil in ice cube trays, then store the cubes in a freezer-safe container for up to 3 months.
Garlic stored in oil without refrigeration can grow harmful bacteria, including the risk of botulism. Always refrigerate and use clean utensils when serving.
Sauces and Dressings Recipes
Looking for other recipe ideas like this? Try these:
- Homemade Cholula Green Chili Sour Cream Sauce
- Green Seasoning Recipe | Epis - Haitian Style
- Creamy Lemon Greek Yogurt Dressing | Easy 5-Minute
- Habanero Tamarind Glaze | Sweet, Spicy, and Tangy
Cooking Tutorials and Tips
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- What is Salmonella? For Home Cooks | Causes and Tips
- How to Cut Up a Whole Chicken | Step-by-Step Guide
- How to Marinate Chicken: Tips, Quick Methods & Flavorful Shortcuts
📖 Recipe
Stovetop Garlic Confit (Easy Butter-Olive Oil Method)
Ingredients
- 2 cups garlic cloves peeled
- ½ cup unsalted butter
- ½ cup olive oil
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- chili flakes Optional for added flavor
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Garlic: Peel the garlic cloves and ensure they are clean and completely dry. Trim off any dark, bruised, or woody ends.
- Melt Butter & Add Oil: Place the butter into a small saucepan and melt over low heat. Once melted, add the olive oil and stir to combine.
- Add Garlic & Herbs: Gently add the garlic cloves to the pan, ensuring they are fully submerged in the butter-oil mixture. Add rosemary, thyme, or chili flakes if using.
- Slow Simmer: Keep the heat extremely low and maintain a gentle simmer (around 200 °F) for 30-60 minutes, stirring occasionally. The garlic should soften, turn pale golden, and never brown or fry. Adjust the heat as needed to prevent bubbling too aggressively.
- Cool & Store: Allow the garlic confit to cool to room temperature. Transfer the garlic and infused oil into a clean, airtight jar. Make sure all garlic cloves remain fully submerged.
- Refrigerate: Store in the refrigerator up to 1 week for safety. Always use a clean utensil to scoop out garlic and oil.
Video
Notes
- Serving Size: 1 tablespoon
- Stovetop Warmer Option: If your stove has a warmer burner (very low heat zone), you can move the saucepan to that burner once the butter melts. It provides consistent, gentle heat perfect for slow-simmering garlic confit without scorching.
- Butter Solidifies in the Fridge: This is normal. Either let the jar sit at room temperature for a few minutes or warm slightly to liquefy the oil-butter mixture.
- Food Safety Reminder: Garlic confit must always be refrigerated and used promptly. Do not store it at room temperature due to botulism risk.
- Freezer Option: Freeze in small portions (ice cube tray or small jars) for up to 3 months.
- Simple Uses:
- Mash the softened garlic into butter for spreads or toast
- Rub garlic and oil under the poultry skin before roasting
- Sauté vegetables using the infused oil
- Mix into mashed potatoes, soups, and pasta
- Spread cloves directly onto bread or crackers
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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