Garlic Confit

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Garlic can be a lot of things — sharp and spicy when raw, intensely flavored when chopped and sautéed, or in the case of this garlic confit, rich and mellow.
If you’re a garlic lover, then this recipe is one you should try right now. It’s super easy, requires 2 ingredients, and turns a bulb of garlic into mouthwatering, buttery goodness that you can put on literally anything. You can use olive or even avocado oil for this (which has it’s advantages — hello garlic flavored oil!) but I like to use butter. Butter and garlic are such a ridiculously good combination — the smell alone of this heady combo wafting through the kitchen as it simmers is enough to put you in a food coma. Make sure to cook this on low heat — high heat will burn both the butter and the garlic.
So what can you use this for? Well, again, literally anything you might put garlic on. Like:
  • Puree with some parsley and salt and spread on fresh bread — bake if you feel fancy
  • Blend into a salad dressing
  • Chop and add to tuna or chicken salad
  • Smash into a paste and spread on a sandwich
  • Slice and add to a pizza
  • Puree the garlic with the butter for a magic buttery spread
Make sure you store in a clean jar in the fridge and use as quickly as possible.

Garlic Confit

Rich and buttery, this garlic confit is the perfect addition to bread, vegetables, salad dressings and more. Perfect for garlic lovers everywhere.
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  • 2 heads garlic cloves peeled and separated
  • 1/2 cup butter


  • Put the garlic and butter in a small saucepan. Turn the heat to medium until the butter is melted.
  • Turn the heat to low and cook until the garlic is golden browned and soft, and the butter is lightly browned.
  • Let cool completely and store in an airtight jar in the fridge. Use within a week or so.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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