Ail Ou Echalotes Confits Garlic or Shallot Confit
Transform your kitchen into a haven for gourmet flavors with this Ail Ou Échalotes Confits recipe, a luscious garlic or shallot confit that's as versatile as it is simple to make. Featuring tender, caramelized garlic cloves or shallots slowly simmered to perfection in fragrant extra virgin olive oil, this dish is elevated with the earthy aroma of fresh thyme, rosemary, and bay leaves, accented by kosher salt and peppercorns for a delicate seasoning. Perfectly tender and infused with rich, herby notes, this garlic or shallot confit is a true culinary gem you can spread on crusty bread, toss with pasta, or blend into vinaigrettes and marinades. With just 10 minutes of prep and a low-and-slow cooking method, this recipe delivers gourmet results while staying wonderfully accessible. Preserve it in jars for up to two weeks, and let its melt-in-your-mouth flavor transform your everyday meals into extraordinary dining experiences.
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Recipe Information
Ingredients
- 300 grams Garlic cloves (peeled) or shallots (peeled and halved if large)
- 500 ml Extra virgin olive oil
- 5 sprigs Fresh thyme sprigs
- 2 sprigs Fresh rosemary sprigs (optional)
- 2 pieces Bay leaves
- 1 teaspoon Kosher salt
- 1 teaspoon Black peppercorns
Instructions
1. Prepare the garlic cloves by peeling them, or if using shallots, peel and halve them if they are particularly large.
2. In a heavy-bottomed saucepan or small Dutch oven, add the garlic cloves or shallots in a single layer.
3. Pour the extra virgin olive oil over the garlic or shallots, ensuring they are completely submerged.
4. Add the thyme sprigs, optional rosemary sprigs, bay leaves, kosher salt, and black peppercorns to the pan.
5. Place the saucepan over the lowest heat setting on your stovetop. The mixture should gently simmer with small bubbles forming, but avoid boiling as this will cause the confit to lose its delicate texture.
6. Let the garlic or shallots cook slowly in the oil for about 45 minutes, or until they are completely tender and lightly golden. Test for doneness using a fork or skewer; it should easily pierce through with no resistance.
7. Once fully cooked, remove the pan from the heat and allow the confit to cool to room temperature.
8. Transfer the garlic or shallots along with the infused oil into sterilized jars, ensuring the garlic or shallots are fully submerged in oil to preserve them.
9. Store the confit in the refrigerator for up to 2 weeks. Before serving, bring it to room temperature to enhance the flavors. Use as a spread, tossed with pasta, or blended into dressings or marinades.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.4 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
