5 Ways to Use Garlic
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A comprehensive guide to preparing garlic in five different ways: minced, confit, fermented honey garlic, garlic puree, and garlic-infused cooking oil.
- Time
- 720 hours
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Minced Garlic
Place a large amount of peeled garlic cloves into a food processor.
Pulse the food processor until the garlic is chunky, ensuring it does not become a smooth puree at this stage.
Transfer the chunky garlic to a jar and add enough olive oil to cover; this is your homemade minced garlic.
Garlic Confit
For Garlic Confit: Place whole garlic cloves into a small baking dish.
Pour olive oil over the cloves until they are just submerged.
Cover the dish with aluminum foil (flexible metal).
Bake in the oven at 375°F (190 °C) (190°C (375 °F)) for approximately 40 minutes until the garlic is golden brown and soft/squishy.
Fermented Honey Garlic
For Fermented Honey Garlic: Lightly bruise (do not crush) whole garlic cloves.
Place the bruised cloves into a clean jar and fill with honey until covered, leaving headspace at the top for gases to escape.
Let the honey garlic ferment for one month in a cool, dry place, turning the jar occasionally. It will keep for up to 12 months.
Garlic Puree
For Garlic Puree: Take the previously made minced garlic and add more olive oil.
Blend the mixture until it reaches a completely smooth, paste-like consistency.
Confit Oil
For Confit Oil: Strain the oil from the garlic confit and use it as a flavorful cooking oil for frying eggs or other dishes.
Notes
Store the fermented honey garlic in a cool, dry place for up to 12 months. For the garlic confit, ensure the cloves are fully submerged in oil to prevent burning.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 455
- Protein
- 2 g
- Carbs
- 35 g
- Fat
- 36 g
- Fiber
- 1 g
Where the calories come from
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