Sous Vide Garlic Confit
Discover how to make perfect Sous Vide Garlic Confit at home. Learn tips for preserving flavor and texture, transforming your dishes with rich, buttery garlic goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Française
Ingredients
Scale
- Sous vide immersion cooker
- Heat-proof bin or pot
- Sous vide container lid
- Jar lifter
- 2–3 heads garlic whole or peeled
- Olive oil or vegetable oil as needed to cover garlic
- Fresh thyme optional
Instructions
- Adjust the sous vide immersion device to 190ºF/88ºC and wait for the water to reach the desired temperature.
- If using whole garlic, slice off the top of the bulb. Alternatively, separate the cloves and remove their skins.
- Place the garlic inside a jar, adding thyme if desired, and pour in oil to fully cover the garlic. Secure the jar with a lid.
- Immerse the sealed jar in the preheated water and let it cook for 4 hours.
- As the 4-hour period nears completion, set up an ice bath. Take the jar out of the warm water and let it cool to room temperature before placing it in the ice bath for 15 to 20 minutes. Then, refrigerate immediately. If using a vacuum bag, plunge it directly into the ice bath after cooking, transfer the contents into a jar, and store it in the refrigerator.
Notes
- Ensure the garlic is completely covered in oil to prevent exposure to air, reducing spoilage risk.nFor deeper flavor, gently crush the garlic cloves before adding them to the oil and thyme jar.nUse a jar lifter for safe handling when moving the hot jar from the sous vide to the ice bath.
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 8g
Find it online: https://sousviderecipe.com/sous-vide-garlic-confit/