• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grilling 24x7
  • Grilling 24×7
  • About
  • Recipes
    • By Food Type
      • Beef
        • Pellet Grill
        • Charcoal Grill
      • Poultry
        • Chicken
        • Turkey
      • Pork
        • Pork Ribs
        • Pellet Grill
        • Charcoal Grill
      • Seafood
        • Crab
        • Shrimp
        • Lobster
        • Fish
      • Veggies
        • Appetizers
        • Side Dishes
        • Soups and Casseroles
        • Main Dishes
      • Lamb
      • Keto Diet
    • By Course
      • Appetizers
        • Beef
        • Poultry
        • Pork
        • Seafood
      • Soups and Casseroles
      • Salads
      • Side Dishes
      • Main Dishes
        • Beef
        • Poultry
        • Pork
        • Seafood
        • Pizza
      • Dessert
      • Sauces/rubs
    • By Method
      • Cast Iron Recipes
        • Appetizers
          • Beef
          • Poultry
          • Pork
          • Seafood
        • Side Dishes
        • Soups and Casseroles
        • Main Dishes
          • Beef
          • Poultry
          • Pork
          • Seafood
      • Tailgate Recipes
        • Grilled Appetizers
          • Beef
          • Poultry
          • Pork
          • Seafood
          • Veggies
        • Side Dishes
        • Soups And Casseroles
        • Main Dishes
          • Beef
          • Poultry
          • Pork
          • Seafood
          • Veggie
  • Reviews
  • Tips
    • Facebook
    • Instagram
    • Pinterest
Grilling 24x7 » Recipes » How to Make Garlic Confit in the Oven

How to Make Garlic Confit in the Oven

by Frank Campanella Leave a Comment

Jump to Recipe
garlic and shallot confit in a mason jar with avocado oil

Two Recipes in one, Oven Roasted Garlic Confit perfect for loads of recipes along with Infused avocado oil to use with meats and more.

This recipe involves two things that I use on a daily basis Garlic and Avocado Oil.

The Flavor of roasted garlic has so much more depth than raw garlic that once you try it you’ll never go back.

As a side product of making Garlic Confit you get this rich avocado oil infused with fresh herbs, shallots and of coarse garlic that I use to make salad dressings, aioli and brush on steaks to add flavor.

Need More tasty condiments and sauces be sure to checkout my Summertime Fresh Peach & Corn Salsa and Spicy Hoisin Vinaigrette

Galic and shallot confit in a mason jar

Best Way to Store Your Oil and Garlic Confit

The garlic confit is best stored in a small mason jar with a lid. Pack the confit into the jar to remove any air pockets then pour jut enough of the infused oil to cover the garlic then seal with lid for optimal freshness.

The roasted garlic will last about 6 weeks in the fridge or 6 months in the freezer

The infused avocado oil can be stored in the fridge to prevent botulism in any pourable container you like to use for your oils.

You can use the oil cold straight into a pan to sauce with or blend in dressings or aioli.

Galic and shallot confit in a mason jar

What Vessel to Roast the Garlic and Shallots In

I have enameled baking dishes that are great for casseroles and roasting meat because they maintain heat and are fairly easy to clean and maintain.

These dishes can be a little pricy so if you don’t have one a normal 8×8 pyrex dish or a 10 inch cast iron skillet will do just fine.

garlic and shallots in jar

Equipment You’ll Need

  • Casserole Dish or Cast Iron Skillet
  • Fine Mesh Strainer
  • Cheesecloth
  • Slotted Spoon
  • Funnel
  • Mason Jar w/ Lid
  • Carafe to store oil
enameled cast iron dish filled with garlic, shallots herbs and avocado oil

Ingredients List

  • Peeled Galic Cloves
  • Shallots
  • Fresh Rosemary
  • Fresh Thyme
  • Avocado Oil
  • Crushed Red Chili Flakes (optional)
Galic and shallot confit in a mason jar

FAQ

Can I use Olive Oil instead of Avocado Oil

Sure, but because olive oil has a low smoke point I don’t recommend using it for high heat cooking. I personally think olive oil can be overpowering and prefer neutral flavored oils for salad dressings and aioli.

Can I use Dried Herbs instead of Fresh?

Dried herbs will burn if you put them in the foil at the beginning of the cooking process. if you only have dried herbs add them to the oil as its cooling after it comes out of the oven for 30 minutes then remove the garlic and shallots and strain before jarring your oil.

Can I use Red Onion instead of Shallots?

Definitely, Red or yellow onions work great, you can also use leeks, ramps or scallions but only use the white part of the onion.

How long can I store garlic & shallot confit in the fridge?

I recommend storing the garlic and shallot confit in a mason jar packed to remove any air pockets. pour over a thin layer of the infused oil before sealing. The mixture should last about 6 weeks in the fridge. You can also Freeze for up to 6 months.

Is infused oil safe to consume?

Botulism is a food borne illness that can be a concern with making infused oils because of the moisture in fresh garlic and herbs. You can use dried minced garlic and dried herbs and only heat for 30 minutes than drain and store at room temp. When using Fresh garlic and hers its safest to store the garlic and infused oil in the fridge or freezer.

carafe of garlic & Shallot infused avocado oil

More Sauce and Condiment Recipes

  • Spicy Hoisin Vinaigrette
  • Old Bay Aioli
  • Sriracha Remoulade
  • Madagascar Sauce
  • Summertime Fresh Peach & Corn Salsa
  • Chanterelle Mushroom Cream Sauce

Galic and shallot confit in a mason jar
Print Pin

Garlic & Shallot Confit w/ Infused Avocado Oil

Two Recipes in one, Roasted Garlic and Shallot Confit perfect for loads of recipes along with Infused avocado oil to use with meats and more.
Course Condiment
Cuisine French, Italian
Keyword Confit, Garlic
Prep Time 5 minutes
Cook Time 3 hours
Servings 48
Calories 136kcal

Equipment

  • oven safe baking dish or cast iron skillet

Ingredients

  • 16 oz Whole Peeled Garlic
  • 4 oz Shallots peeled and chopped into ½ inch pieces
  • 2 sprigs Fresh Rosemary
  • 2 Sprigs fresh Thyme
  • 3 cups Avocado Oil
  • 1 tsp Crushed Red Chili Flakes optional

Instructions

  • Preheat Oven to 250 Degrees F.
  • Peel shallots and chop into about ½ inch pieces so the shallots and garlic are about the same size so they cook evenly.
  • Place whole peeled garlic cloves and chopped shallots in a oven save casserole dish or cast iron skillet that is just large enough to cover the bottom of the pan with the garlic and shallots.
  • Add sprigs of rosemary and thyme to the dish and sprinkle with creshed red chili flakes. Pour over avocado oil just high enough to fully submerge the garlic and shallots.
  • Place the baking dish or skillet on a sheet pan. You'll thank me later and bake in the oven on the middle rack for about 2.5 hours until the garlic cloves develop a deep blonde roasted color.
  • Remove The garlic & Shallot confit from the oven and let cool fo about 30 minutes. Use a slotted spoon to remove the garlic and shallot from the dish and place into a masson jar. Make sure the galic confit is fully cooled to room temp before sealing.
  • Strain the avocado oil through a fine mesh strainer or cheese cloth then use a funnel to pour avocado into a carafe or pourable container. Store out of direct sunlight at room temperature.

Notes

Serving Size may vary: 1 tbsp Infused Avocado Oil. 2 tbsp Garlic & Shallot Confit
*The garlic confit is best stored in a small mason jar with a lid. Pack the confit into the jar to remove any air pockets then pour jut enough of the infused oil to cover the garlic then seal with lid for optimal freshness. The roasted garlic will last about 6 weeks in the fridge or 6 months in the freezer
*The infused avocado oil can be stored in the fridge to prevent botulism in any pourable container you like to use for your oils. You can use the oil cold straight into a pan to sauce with or blend in dressings or aioli.
 

Nutrition

Calories: 136kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

Nutrition Facts
Garlic & Shallot Confit w/ Infused Avocado Oil
Amount Per Serving
Calories 136 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 3mg0%
Potassium 47mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

  • Facebook115
  • Twitter
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Frank Campanella

If you love grilling, smoking and searing then you have come to the right place. Grilling 24x7 is your home for everything BBQ, Grilling and more. 

You'll find unique grilling recipes as well as a collection of bbq sides and sauces to make your next backyard cookout or tailgate a success.

Read More →

Cover of The Complete Guide to Grillin Steak - Preorder Now

Most Popular Recipes

  • Smoked Eye of Round with Beef Au Jus
  • Cast Iron Cuban Casserole – Leftover Pulled Pork Recipe
  • Smoked Bacon Wrapped Onion Rings with Spicy Sriracha Onion Rings
  • Bacon Burnt Ends Using Slab Bacon

Sign Up For The Best BBQ Recipes



Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 Grilling 24x7