Once You Make Whipped Garlic Confit, You'll Be Eating It On Everything - Tasting Table

"The dish is a French classic named for its methodology: Confit (pronounced cohn-fee) is a preservation technique in which an ingredient is salted and slow-cooked at a low temperature, submerged in a generous amount of fat. Today, we're shining the spotlight not on duck, but on garlic. Garlic confit essentially comprises raw garlic gently poached in olive oil. Fat tames the potent, pungent bite on sharper garlic bulbs for a pleasantly mellow profile, also emphasizing the garlic's natural sweetness."

"To make garlic confit, peel fresh garlic cloves, then place them in a saucepan with enough oil to cover. As a jumping-off point, about two cups of olive oil is the right amount to confit two cups of peeled garlic cloves (roughly six heads). Bring to a simmer over medium heat, then reduce it to low and hold it there for around 30 minutes, or until the garlic begins to soften to a tender, mashable texture."

Garlic confit involves slow-poaching peeled garlic cloves in enough olive oil to cover until the cloves become tender and mashable. The confit technique preserves ingredients by salting and slow-cooking at low temperature submerged in fat, which deepens flavor and creates a velvety, spreadable texture. Typical proportions suggest about two cups of oil for two cups of peeled garlic (roughly six heads). Simmer over medium, then hold at low heat for around 30 minutes, taking care to avoid browning. Refrigeration is advised because the low-oxygen, low-acid environment can allow bacterial growth if mishandled.

Read at Tasting Table