Every Kitchen Should Have This
Every Kitchen Should Have This is a easy American recipe that serves 6. 80 calories per serving. Recipe by Fallow on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $3.52 total, $0.59 per serving
Ingredients
- 20 cloves Garlic Cloves (peeled; whole or roughly chopped)
- 2 cups Olive Oil (extra‑virgin or neutral oil; enough to fully submerge garlic)
- 0.5 tsp Salt (optional, to taste)
Instructions
Prepare Garlic
Peel the garlic cloves. If you prefer a faster cook, coarsely chop them; otherwise leave whole.
Time: PT5M
Combine Garlic and Oil
Place the garlic in a small saucepan and pour in olive oil until the cloves are completely covered. Add a pinch of salt if desired.
Time: PT2M
Slow Simmer Garlic
Heat the pan over the lowest setting until a gentle simmer appears. Cover with the lid and let the garlic cook for at least 1 hour, stirring occasionally to keep it from sticking.
Time: PT1H
Temperature: Low
Check Garlic Softness
After the hour, press a clove with a spoon; it should be soft and mash easily. If it’s still firm, continue cooking in 10‑minute increments.
Time: PT5M
Strain Garlic‑Infused Oil
Set a fine mesh strainer over a clean bowl and pour the hot mixture through, separating the oil from the softened garlic.
Time: PT5M
Blend Garlic Puree
Transfer the softened garlic (and a splash of the infused oil) to a blender or food processor. Blend until smooth, adding more oil if needed to reach a creamy consistency.
Time: PT5M
Store Oil and Puree
Pour the strained oil into a sterilized jar, seal, and refrigerate. Transfer the garlic puree to a small airtight container and label with the date.
Time: PT2M
Nutrition Facts
- Calories
- 80
- Protein
- 0.3 g
- Carbohydrates
- 2 g
- Fat
- 8 g
- Fiber
- 0.3 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free, Nut-Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Garlic Cloves: Shallots (for milder flavor), Roasted red peppers (for a different twist)
- Instead of Olive Oil: Vegetable oil, Grapeseed oil, Canola oil
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Chef's Knife
- Cutting Board
- Small Saucepan with Lid
- Fine Mesh Strainer
- Bowl
- Immersion Blender or Food Processor
- Spatula or Spoon
- Measuring Cup
Critical Steps — Do Not Skip
- Maintain a low simmer for at least 1 hour to keep garlic from browning.
- Check that garlic is soft but not colored before straining.
- Strain the oil carefully to avoid burns and to separate flavors.
- Blend the puree to a smooth consistency, adding oil as needed.
Chef Tips from the Video
- Use a stainless‑steel saucepan for even heat distribution.
- A pinch of sugar can be added to the oil to enhance the natural sweetness of the garlic.
- For an extra‑smooth puree, pass the blended garlic through a fine sieve after blending.
Troubleshooting
Garlic pieces turn brown during cooking.
Reduce the heat immediately to the lowest setting and remove the lid to let excess moisture evaporate; brown garlic becomes bitter.
Puree is too thick or grainy.
Add a tablespoon of the strained oil at a time while blending until the desired smooth, creamy consistency is reached.
Oil looks cloudy after straining.
Allow the oil to settle and chill; any remaining particles will sink, and you can re‑strain if needed.
Storage
Refrigerator: Garlic‑infused oil: up to 2 weeks. Garlic puree: up to 1 week.
Freezer: Garlic puree can be frozen in ice‑cube trays for up to 3 months; oil can be frozen for up to 2 months.
Room temperature: Do not store at room temperature for more than a few hours; risk of bacterial growth.
Make-Ahead Tips
- Both the oil and puree improve in flavor after a day in the fridge.
- Store oil in a dark glass bottle to protect the delicate garlic aroma.
- Freeze puree in small portions for easy use later.
Frequently Asked Questions
What is the cultural significance and history of garlic confit in Western cuisine?
Garlic confit, a low‑and‑slow cooking method, originated in French cuisine where "confit" refers to preserving foods in fat. It was traditionally used to extend the shelf‑life of garlic and to mellow its sharpness, creating a sweet, caramel‑like flavor prized in sauces and spreads.
What traditional regional variations of garlic confit exist in Mediterranean cooking?
In Mediterranean regions, garlic is often confit in olive oil with herbs like rosemary or thyme, producing a herb‑infused oil. Spanish versions may add smoked paprika, while Italian cooks sometimes finish with a splash of balsamic vinegar for acidity.
How is comfy garlic traditionally served in American home cooking?
In the United States, the soft garlic puree is spread on toast, mixed into mashed potatoes, or whisked into vinaigrettes. The infused oil is used for sautéing vegetables, drizzling over salads, or as a base for garlic‑heavy pasta sauces.
What occasions or celebrations is garlic confit commonly associated with in European cuisine?
Garlic confit is a staple for holiday feasts and family gatherings in Europe, especially during winter months when hearty, comforting flavors are prized. It often appears on cheese boards, alongside roasted meats, or as a garnish for festive soups.
What makes comfy garlic special or unique in American‑style cooking?
Comfy garlic stands out because the ultra‑slow cooking process eliminates bitterness and creates a buttery, melt‑in‑your‑mouth texture that can be used both as a condiment and a cooking oil, offering versatility that typical roasted garlic does not.
What are common misconceptions about garlic confit versus roasted garlic?
Many think confit and roasted garlic are the same, but confit cooks at a much lower temperature in oil, preserving sweetness without caramelization. Roasted garlic, baked at higher heat, develops a deeper, caramelized flavor and a drier texture.
What are the most common mistakes to avoid when making comfy garlic?
The biggest errors are letting the garlic brown, using too high a heat, and not using enough oil to fully submerge the cloves. Browning creates bitterness, while insufficient oil can cause the garlic to dry out and stick.
Why does this comfy garlic recipe use a low simmer instead of a higher heat roast?
Low simmering gently infuses the oil with garlic flavor while keeping the cloves soft and sweet. Higher heat would brown the garlic, introducing bitter notes and losing the silky texture the recipe aims for.
Can I make comfy garlic ahead of time and how should I store it?
Yes, both the infused oil and the garlic puree can be prepared up to a week in advance. Store the oil in a sealed glass jar in the refrigerator and the puree in an airtight container; label with the date and use within 7 days, or freeze the puree for longer storage.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on simple, technique‑driven home cooking tutorials that emphasize flavor fundamentals, pantry staples, and low‑stress recipes for everyday cooks.
Last updated: September 6, 2026
