Best Garlic Confit Recipe for Your Fine Dining Menus
Few ingredients have as transformative an effect as garlic confit. With its tender, mellow, and slightly sweet taste, it adds a touch that can turn a humble dish into a sophisticated one. This golden concoction of slow-cooked garlic cloves, infused with olive oil and fresh herbs, is a chef’s secret weapon to elevate everything from steaks to a simple slice of focaccia. Thanks to its rich flavor profile and lingering aroma, garlic confit is the ideal complement to fine dining favorites, including prime rib roasts, roasted chicken breast, and premium steaks.
But What Exactly is Garlic Confit?
Originally a classic French preparation, garlic confit involves slowly simmering garlic cloves in extra virgin olive oil over low heat until they’re soft and spreadable. This method transforms garlic into a versatile, flavorful condiment that lacks the sharpness of raw garlic yet retains all the qualities that people love—its natural sweetness and creamy, nutty notes. The low-and-slow cooking technique also imparts the oil with a fragrant depth, making it perfect for drizzling over dishes or serving as a base for dressings.
Now, while we could talk for hours about garlic confit’s flavors and aroma, the best way to understand its allure is to taste it. Here’s a recipe you can try at home to make the perfect garlic confit.
Ingredients
- Garlic Cloves: Choose fresh, plump garlic heads with large cloves for easier peeling and a sweet, mellow flavor.
- Olive Oil: Use high-quality extra virgin olive oil for a smooth texture and rich flavor. Alternatively, neutral oils like grapeseed or avocado can work, though they may slightly alter the taste.
- Herbs and Seasonings: Fresh thyme sprigs, bay leaves, and a touch of dried red chiles add aromatic depth, complementing the garlic’s richness and adding complexity to pair beautifully with prime cuts and grilled meats.
Cooking Method
- Begin by peeling 6-8 heads of garlic (about 2 cups of cloves). Opt for fresh garlic with fewer, larger cloves to reduce prep time and ensure consistent flavor.
- Place the peeled cloves in a medium saucepan. Add enough olive oil to fully submerge the garlic, then add the thyme sprigs, bay leaves, and chiles. Heat the mixture on the lowest setting, cooking for 30-40 minutes. The key is to keep the heat low, allowing the oil to stay warm without aggressively bubbling.
- Once the garlic is tender and golden, remove the pan from heat and let it cool. Using a slotted spoon, transfer the garlic and herbs to sterilized glass jars, covering them with the oil until fully submerged. Store in the refrigerator for up to a month or freeze for longer preservation.
Storing and Serving Garlic Confit
Garlic confit keeps best in the fridge, where it will last up to a month. The oil may solidify but will quickly return to liquid at room temperature. To prevent spoilage, keep the cloves submerged in oil, as garlic lacks natural preservatives. When ready to serve, spoon out a few cloves and a bit of the oil, or heat it gently to unlock its full aroma.
Best Ways to Use Garlic Confit in Fine Dining Dishes
Garlic confit is a culinary gem with nearly endless applications. At Lawry’s The Prime Rib Jakarta, we use it to elevate some of our finest dishes, from Wagyu MB7 Sirloin Steak and Wagyu MB5 Filet Mignon to Prime Rib Roast and Roasted Chicken Breast. With just enough garlicky undertone in every bite, garlic confit enhances the flavors to new heights.
Its unique blend of sweet, savory, and aromatic qualities makes garlic confit synonymous with refined culinary experiences. At Lawry’s The Prime Rib Jakarta, we’re proud to take fine dining to the next level. Explore our Lawry’s menu and savor some of the best dishes in a setting designed for true culinary connoisseurs.
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