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Sous Vide Garlic Confit Recipe

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Garlic confit (and the remaining garlic-infused oil) are culinary treasures that enhance dishes with their rich, nuanced flavors. Garlic cloves gently poached sous vide in oil become tender, mellow, and imbued with a subtle sweetness that elevates any dish they grace. Once the confit is made, the golden-hued oil retains the essence of garlic, offering a versatile ingredient for future culinary adventures. This aromatic oil can be drizzled over roasted vegetables, tossed with pasta, or used to sauté greens for an added depth of flavor. Moreover, the softened cloves of garlic are a delight on their own, perfect for spreading on crusty bread or mashing into a creamy aioli. Together, garlic confit and its accompanying oil are a testament to the transformative power of slow cooking and the art of extracting maximum flavor from a humble ingredient.

Note: Garlic in oil is an anaerobic environment and requires proper handling. It is important to add an acid like apple cider vinegar or sherry vinegar to garlic confit to prevent microbe growth and refrigerate for storage.

It should be noted that, because submerging garlic in oil creates an anaerobic environment, it presents a risk for botulism. Clostridium botulinum is a bacteria found in soil, whose spores produce a dangerous toxin under airless (anaerobic) conditions. These spores cannot be destroyed at boiling temperature (this is equally true for sous vide and conventionally cooked confit), so once cooked, this confit should be chilled and either used immediately, or kept refrigerated for no more than 1 week.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Garlic Confit Recipe

  • Published: May 16, 2024
  • By Eric Villegas
  • Prep Time: 5 Minutes
  • Total Time: 10 Hours
  • Cooks: 190°F (88°C) for 8 - 10 hours
  • 12 oz garlic confit and 3 cups garlic olive oil

Ingredients for Sous Vide Garlic Confit

  • For the Garlic Confit

  • 12 oz peeled garlic cloves
  • 3 cups olive oil
  • 1 ounce apple cider vinegar
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Cooking Instructions for Sous Vide Garlic Confit

For the Garlic Confit

Preheat your water bath to 190°F (88°C).

Place the garlic cloves, cider vinegar and olive oil in a suitable sized vacuum or Ziploc freezer bag. Carefully vacuum and seal the bag on the minimum vacuum setting or use the water displacement method.

Gently place the bag in the water bath and cook for 8 - 10 hours. When ready remove the bag carefully from the water bath and immediately chill in an ice bath for 30 minutes and refrigerate immediately.

Holding the bag upside down clip off the left or right corner of the bag to facilitate straining out the garlic cloves and oil. Pour the contents through a fine strainer over a large bowl separating the cloves from garlic oil.

The cloves can be kept whole or pureed. The infused oil can be immediately used as is, or packaged and properly refrigerated for future use. It can be kept for no more than a week.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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