Garlic Confit

A container of garlic confit in the fridge is like money in the bank. The soft cloves add richness to all kinds of dishes and are fantastic by themselves, smeared on toast. But that’s only half the joy—the butter becomes more than itself in the exchange, too. Use it in combination with olive oil for searing chicken or lamb or for making garlic bread.
September 08, 2016


1. Place the unpeeled garlic cloves and butter in a small heavy saucepan and bring to a bare simmer over low heat. Gently cook the garlic until very soft , about 1 hour. (If the garlic starts to brown, lower the heat.)

2. Strain the garlic, collecting the butter in a bowl. Transfer the garlic and the butter to separate airtight containers and refrigerate until ready to use.

About this recipe

Excerpted from Field & Feast: Sublime Food from a Brave New Farm by Dean Carlson, with Ian Knauer and Andrew Wood. Photographs by Guy Ambrosino. © Burgess Lea Press 2016, Quarto Publishing Group.


  • 6 heads garlic, separated into cloves
  • 1 pound unsalted butter
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