Garlic Confit
Garlic Confit is a easy French recipe that serves 4. 45 calories per serving. Recipe by Chef Studio on YouTube.
Prep: 7 min | Cook: 2 hrs | Total: 2 hrs 17 min
Cost: $0.75 total, $0.19 per serving
Ingredients
- 2.5 cloves Garlic Cloves (peeled; base sliced off (optional))
- 60 ml Canola Oil (neutral, high smoke‑point oil; enough to fully submerge garlic)
- 30 ml Extra Virgin Olive Oil (for final storage to add flavor without bitterness)
Instructions
Peel Garlic
Remove the papery skin from 2½ garlic cloves, keeping the cloves whole.
Time: PT5M
Trim Base (Optional)
Slice off the hard base of each clove; this helps the base soften during cooking.
Time: PT2M
Arrange in Pan
Place the peeled cloves in a small roasting pan in a single layer.
Time: PT1M
Add Neutral Oil
Pour canola oil over the cloves until they are completely submerged and just floating.
Time: PT2M
Cover Pan
Seal the pan tightly with aluminum foil to trap steam.
Time: PT1M
Low‑Heat Roast
Bake in a pre‑heated oven at 250°F (120°C) for 2 hours, until the cloves are soft, golden, and easily mashed.
Time: PT2H
Temperature: 250°F
Cool Slightly
Remove the pan from the oven and let the garlic cool for about 5 minutes.
Time: PT5M
Strain Oil (Optional)
If you wish, strain the cooking oil through a fine‑mesh sieve and reserve it for future use.
Time: PT2M
Store in Jar with Olive Oil
Transfer the cooled garlic cloves to a clean jar and pour the extra virgin olive oil over them, ensuring they stay submerged.
Time: PT3M
Refrigerate
Seal the jar and store in the refrigerator for up to two weeks.
Time: PT0M
Nutrition Facts
- Calories
- 45
- Protein
- 0.5 g
- Carbohydrates
- 3 g
- Fat
- 4 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Peanut (if using peanut oil)
Ingredient Substitutions
- Instead of Canola Oil: peanut oil, grapeseed oil, sunflower oil
- Instead of Extra Virgin Olive Oil: light olive oil
Equipment Needed
- Small Roasting Pan
- Aluminum Foil
- Knife (small)
- Oven
- Jar with Lid
Critical Steps — Do Not Skip
- Bake at low temperature (250°F/120°C) for 2 hours to achieve soft, non‑bitter cloves
- Cover the cloves with olive oil after cooling to preserve flavor and prevent bitterness
Chef Tips from the Video
- Use fresh, firm garlic for the best flavor.
- A small, deep pan reduces the amount of oil needed.
- For a smoother spread, mash the confit garlic with a fork before storing.
Troubleshooting
Garlic cloves are still firm after 2 hours.
Make sure the cloves were fully submerged in oil; add a little more oil and continue baking another 15‑30 minutes.
Garlic turns brown or bitter.
Lower the oven temperature to 225°F (105°C) or reduce the cooking time; avoid letting the oil smoke.
Storage
Refrigerator: Seal in a jar and keep refrigerated; lasts up to 2 weeks.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- Garlic confit keeps well refrigerated for up to two weeks; make a larger batch and portion into small jars.
- The infused oil can be strained and stored separately for future cooking.
Frequently Asked Questions
What is the cultural significance and history of garlic confit in French cuisine?
Garlic confit (ail confit) is a classic French preservation technique that dates back to the 19th century, allowing garlic to be stored for weeks while developing a mellow, sweet flavor. It is traditionally used in Provençal cooking to add depth to sauces, stews, and vegetable dishes.
What are the traditional regional variations of garlic confit in French cuisine?
In Provence, garlic confit is often flavored with herbs like thyme and rosemary, while in the Loire Valley, a touch of white wine may be added. Some regions also use duck fat instead of neutral oil for a richer taste.
How is garlic confit authentically served in French households?
It is typically served as a spread on crusty baguette, mixed into vinaigrettes, or spooned over roasted vegetables. The oil itself is prized as a cooking oil for sautéing greens or finishing fish.
What occasions or celebrations is garlic confit traditionally associated with in French culture?
Garlic confit isn’t tied to a specific holiday, but it is a staple on family tables during the winter months when fresh garlic is abundant, and it often appears on holiday cheese boards and tapas‑style spreads.
What other French dishes pair well with garlic confit?
Garlic confit pairs beautifully with ratatouille, coq au vin, grilled fish, and classic French salads like salade niçoise. It also enhances the flavor of mashed potatoes and creamy soups.
What makes garlic confit special or unique in French cuisine?
The low‑heat, oil‑submerged cooking transforms sharp raw garlic into a buttery, caramel‑sweet ingredient without bitterness, showcasing the French emphasis on technique over heat intensity.
What are the most common mistakes to avoid when making garlic confit?
Common errors include using too high a temperature, which can brown and bitter the garlic, and not covering the cloves with enough oil, leading to uneven cooking. Always keep the cloves fully submerged and bake at 250°F (120°C).
Why does this garlic confit recipe use a low oven temperature instead of a higher heat roast?
Low heat gently breaks down the garlic’s sugars and fibers, producing a soft, sweet texture while preventing the formation of bitter compounds that appear at higher temperatures.
Can I make garlic confit ahead of time and how should I store it?
Yes, you can prepare it up to two weeks in advance. Store the cloves and oil in a sterilized jar, fully covered with oil, and keep the jar sealed in the refrigerator.
What does the YouTube channel Chef Studio specialize in?
The YouTube channel Chef Studio focuses on straightforward, technique‑driven cooking tutorials that simplify classic recipes for home cooks, emphasizing practical tips and minimal equipment.
How does the YouTube channel Chef Studio's approach to French cooking differ from other French cooking channels?
Chef Studio strips away unnecessary steps and jargon, delivering concise, no‑fluff videos that prioritize ease of execution while still respecting traditional flavors, unlike many channels that often over‑complicate classic French techniques.
Last updated: September 6, 2026
