Garlic Confit Butter
Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct.
Gather Your Ingredients
Garlic ConfitKey Equipment
Before You Begin
Parsley adds color, but you can omit it, if desired. Spread on crusty bread or use to dress roasted vegetables, boiled potatoes, or cooked shrimp or steak.
Instructions
1.
FOR GARLIC CONFIT: Combine oil and garlic in a small sauce pan (garlic should be just submerged. If not, add extra oil to cover). Bring to bare simmer over medium-low heat. Reduce heat to low so tiny bubbles surround garlic, but garlic is not actively frying. Continue to cook, stirring occasionally, until garlic is soft and pale tan, 30 to 35 minutes longer. (Garlic should be soft enough to smear on plate with back of spoon.)
2.
Off heat, let garlic cool in oil for at least 15 minutes (garlic will darken slightly as it cools). Using slotted spoon, transfer garlic to airtight container. Strain oil through fine-mesh strainer into separate airtight container and reserve for another use. (Once completely cooled, refrigerate garlic for up to 1 week or freeze for up to 6 months. Refrigerate oil for up to 4 days or freeze for up to 6 months.)
3.
FOR BUTTER: In small bowl, mash garlic confit with spatula to form smooth paste. Add butter; parsley, if using; and salt and continue to mash with spatula until combined into smooth spread. Season with salt to taste.
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