Garlic Confit Ghee

• 2 cups Traditional Stovetop Ghee (or high-quality store-bought ghee)
• 3 heads fresh garlic (about 30–36 cloves, peeled)
• fine sea salt (optional, to taste)

Optional Finish for the Confit Garlic

• flaky sea salt
• black pepper (coarse, freshly ground)

Instructions

1. Prepare the Oven: Heat the oven to 225°F. Make sure the baking dish, utensils, strainer, and storage containers are completely clean and dry.clean, dry equipment
2. Prepare the Garlic: Separate and peel the garlic cloves. Trim away the hard root ends, leaving the cloves whole. Blot them thoroughly with paper towels so no washing water remains on the surface.3 heads garlic
3. Melt the Ghee: Add the ghee to a small saucepan and warm over low heat just until completely liquid. Do not allow it to smoke.2 cups ghee
4. Assemble the Confit: Arrange the garlic cloves in a small, deep oven-safe dish or saucepan. Pour in enough melted ghee to submerge the cloves completely. Use a smaller vessel if necessary so the garlic remains covered.peeled garlic, melted ghee
5. Cover the Dish: Cover tightly with an oven-safe lid or foil. Place the dish on a rimmed baking sheet to catch any accidental spills.covered garlic and ghee
6. Confit the Garlic: Bake for 60–90 minutes. Begin checking after 50 minutes. The ghee should show only occasional gentle bubbles; the garlic should not fry vigorously.garlic submerged in ghee
7. Check for Doneness: The garlic is ready when the cloves are completely tender, easily crushed with a spoon, and pale golden with a few slightly deeper golden edges. Do not cook until dark brown.confit garlic
8. Stop the Cooking: Remove the dish from the oven and carefully uncover it away from your face. Let the garlic rest in the hot ghee for 10 minutes.finished garlic ghee and confit garlic
9. Remove the Garlic: Use a clean slotted spoon to transfer the cloves to a shallow, clean heat-safe container. Allow excess ghee to drain back into the cooking dish.ghee-confit garlic cloves
10. Strain the Ghee: Line a fine-mesh strainer with cheesecloth or an unbleached coffee filter. Strain the warm ghee into a clean, dry heat-safe jar, removing all garlic particles.garlic-infused ghee
11. Season Carefully: Taste a small amount once it is cool enough. Add a small pinch of fine sea salt if desired, or leave the ghee unsalted for maximum versatility.fine sea salt as needed
12. Cool Promptly: Let both containers cool briefly until no longer steaming, but do not leave them at room temperature for more than 2 hours.garlic ghee, ghee-confit garlic
13. Cover and Refrigerate: Cover the garlic and ghee separately and refrigerate immediately. The ghee will firm as it chills.finished garlic ghee and garlic confit
14. Serve the Garlic Ghee: Use the ghee for sautéing, pan-searing, roasting, frying, blooming spices, brushing bread, or finishing hot foods.garlic ghee
15. Serve the Confit Garlic: Mash the tender cloves into potatoes, pasta, sauces, soups, vegetables, bread, rice, or compound butter. Finish with flaky salt or black pepper if desired.ghee-confit garlic, flaky sea salt, black pepper