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Garlic Confit & Infused Olive Oil

Updated: Apr 1

Garlic confit is a great condiment to have in the fridge at all times.

You can season your Salad, pasta, eat with just a cracker or use the infused oil as your secret sauce in every vegetarian meal.

The Sous Vide cooking itself is very easy (toss and forget) and can last in a fridge for weeks.

 

Ingredients

  • Fresh garlic - at least two heads

  • Fresh rosemary

  • Fresh thyme

  • 1/2 tbsp of salt

  • 1/2 tbsp of ground dried chili

  • Olive oil - as much as needed to cover all ingredients in oil




Cooking

Throw every ingredient to the vacuum bag or to a mason jar.

Add olive oil as much as needed to cover all ingredients and submerge it into the preheated water at 85°C/185°F for 4 hours.


if you're going to use vacuum bags, make sure you vacuum carefully the air out of the bag, otherwise, your bag is going to rise to the water level.

if you're going to use major jars, it will be much easier - just add all ingredients, leaving minor gap for air, place the lid on top and twist the band to seal the jar, but not to tight -once you submerge the jars into the preheated water, the water will create enough pressure to vacuum the jar.

Note that I used an 8oz/235ml size jars - if you want in the future to use these jars for creme brulee, I would recommend buying a 4oz/125ml size jars.





After 4 hours, your garlic will be soft as butter and the oil will be infused with garlic and herbs flavors. you can strain the oil in a separated jar for future use or just leave it as is.

Final result - garlic confit soft as butter & infused olive oil



sous vide garlic cofit


strain the ingredients to get a smooth infused olive oil

Recommended equipment


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5 comentarios


aarbelle
aarbelle
10 feb 2022

במתכון בעברית רשום חצי כפית מלח/צ'ילי ופה רשום חצי כף.

מה הנכון?

תודה

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aarbelle
aarbelle
10 feb 2022
Contestando a

גם עם חצי כף יצא טעים מאוד!

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Dan Vinokour
Dan Vinokour
15 abr 2020

Sounds great! if i make this recipe in a vacuum bag, how do you suggest storing the garlic and oil for long term? how much time can it last until it goes bad?

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Eddie Rozenblat
Eddie Rozenblat
01 jul 2021
Contestando a

Thanks!

You can pour it to another jar after the cooking process and store in a fridge up to two weeks. no limitations if you freeze it.

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