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Sous Vide Garlic Confit

Sous Vide Garlic Confit is the perfect addition to everything from pizza to pasta to toast and only requires two ingredients.
Course Condiment
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 1
Author i sugar coat it!

Ingredients

Special Equipment:

  • sous vide immersion cooker
  • heat-proof bin or pot
  • sous vide container lid
  • jar lifter

For the confit:

  • 2-3 heads garlic whole or peeled
  • olive oil or duck fat as needed to cover garlic
  • fresh thyme optional

Instructions

  • Set your sous vide immersion cooker to 190ºF/88ºC and allow the water to heat up.
  • If keeping the garlic whole, cut the top off the garlic head. If not, separate and peel each clove.
  • Add the garlic to a jar, layer with thyme, if using, and top up with fat. Seal the jar. (see tip above)
  • Submerge the sealed jar in the heated water and cook for 4 hours.
  • Close to the end of 4 hours, prepare an ice bath. Remove the jar from the hot bath and allow cool at room temperature before submerging in an ice bath for 15 to 20 minutes. Immediately refrigerate. If cooking in a vacuum bag, immediately submerge in the ice bath after cooking, then transfer to a jar and refrigerate.

Notes