Stovetop Garlic Confit (Easy Butter-Olive Oil Method)
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.
Servings 32 servings
Calories: 68kcal
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
Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg
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