The key to making this confit garlic butter is to cook it low and slow. You want the garlic to be soft to the touch, and you do not want the butter to boil. Once cooled it is blended into a homogeneous compound butter, which can be served as is, or remelted to add on top of a dish.
Skip ahead to the recipe for Confit Garlic Butter
Let’s talk about confit
When I hear the word confit I automatically think of duck. And confit duck takes me to Toulouse where Cassoulet is served. Confit refers to the traditional French cooking method where meat is slow-cooked at a low temperature, submerged in fat. It can also refer to the method of preserving fruit by cooking it in syrup. Using oil, one can preserve vegetables as well. The key is low and slow. This is how food in season would have been treated for eating in winter, when fridges did not exist. With meat, the result is a tender, succulent bite, as the tough fibres are broken down. When it comes to vegetables, confit garlic is very popular in today’s terms. But, so are potatoes and tomatoes. My favourite vegetarian dish is the confit chickpeas I made last year.
Why I made confit garlic butter
I love garlic, and nearly every savoury dish I cook will have garlic in it. But, I do not like raw garlic at all! I end up feeling so dehydrated when garlic is not fully cooked down, and avoid it if I can. My parents came to stay with us over New Years, and our traditional New Year’s Eve meal is prawns and prosecco. My father cannot eat garlic, even if cooked, but my mom loves it. So, I made the confit garlic butter ahead of time in anticipation of our meal. All I had to do was put it back on the stove while we cooked the prawns, and this melted delight could be served at the table. You could easily add a squeeze of lime or lemon juice, and some freshly chopped flat leaf parsley to this compound butter.
Take a look at this inspiring recipe for ♥ Confit Garlic Butter ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Confit Garlic Butter
Ingredients
- 100 g salted butter
- 10 cloves garlic, peeled
Method
- Place the butter into a small saucepan and melt over a low temperature
- Add the garlic and leave on the low temperature until the xloves are soft
- Crush the garlic with the back of a spoon, remove from the heat and leave to cool completely
- Once cool, place into a blender and blitz until the garlic is fine
- Place into a container and put into the fridge to set
- Use as is, or melt when needed to pour over prawns etc.
See the links below for blog posts I published on March 24:
- 2021: Schoone Oordt
- 2019: Dark Sacred Night
- 2017: Lavender and Lime Jelly
- 2016: Braised Short Ribs
- 2014: Trail Mix
- 2012: Food Quiz Number 13 For A Friday
- 2011: Moroccan Eggs
I love garlic, and roasted garlic is marvellous. So i bet confit garlic is a winner too!
sherry https://sherryspickings.blogspot.com/
It really is!
I always have a homemade jar of confit garlic in the fridge
That is interesting to know Sheree 🙂
We LOVE garlic and this is definitely a great way to enjoy some good butter and garlic.
Thank you!
Exactly, I think of duck too. I have mostly come across other confit recipes on your blog. It is always nice to learn new terms. On that note, I love garlic butter I sometimes cook garlic in butter for other recipes but have never made it this way.
I hope you try this Balvinder 🙂
Such a lovely idea, Tandy! I really like how confit garlic brings that mellow, buttery flavour – it must make this spread incredibly rich and smooth.
That describes it perfectly!
This stuff is spreadable gold. There’s nothing (savory) it can’t improve!
Thank you so much for the lovely compliment 🙂
What a terrific idea. I’ve never thought to make confit garlic butter. Yum.
Thank you so much Pam 🙂
I love garlic and need to do this! Will try your terrific recipe!
Thanks John, hope you enjoy it 🙂