Confit garlic
A rich and aromatic roasted garlic confit recipe made with clarified butter and rosemary. Slow-cooked to golden perfection, it’s ideal for spreading on toast or adding depth to other dishes, with an easy make-ahead option.
Updated : 09 October, 2025
Easy
About 20 min.
Ingredients
500 grams
Butter
7
Garlic
stalk
Rosemary
pinch
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You will need 7 whole bulbs of garlic for this recipe.
Step 2
Melt the butter gently in a saucepan over low heat, then pour it into a container and chill in the fridge until fully set. Once hardened, make a small hole in the corner and carefully drain off the buttermilk, reserving it for use in another recipe.
Step 3
Preheat the oven to 130C.
Step 4
Place the garlic cloves in the base of an ovenproof dish and layer with the clarified butter and rosemary. Sprinkle over the salt and roast for 1½ hours, stirring occasionally to ensure even cooking. Keep an eye on the garlic as it cooks - if it begins to brown too quickly, reduce the oven temperature slightly to prevent burning.
Step 5
When the garlic turns golden and becomes soft throughout, remove the dish from the oven.
Step 6
The confit garlic can be stored, covered in the clarified butter, in the fridge for up to 3 days, ready to use as a flavorful addition to other meals.