Sweet and creamy garlic confit

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## 👩‍🍳 How to Make Sweet and Creamy Garlic Confit

### 1. **Peel the Garlic**

Use pre-peeled garlic if you’re short on time, or gently crush whole bulbs and peel the cloves.

### 2. **Slow Cook in Oil**

Place the garlic cloves in a small saucepan and cover completely with olive oil. Add herbs or spices if using.

Set over **low heat** and cook gently for about **35–45 minutes**, until the garlic is soft, lightly golden, and fork-tender — but not browned. The key is *low and slow*.

### 3. **Cool & Store**

Let it cool, then transfer the garlic and oil into a clean, airtight jar. Store in the fridge for up to **1 week**. (See safety note below.)

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## 🍽 How to Use Garlic Confit

* **Spread on toasted bread** like butter
* **Mash into mashed potatoes** or whipped feta
* **Stir into pasta**, risotto, or scrambled eggs
* **Blend into salad dressings**, aioli, or dips
* **Use the garlic-infused oil** to roast veggies or drizzle over pizza

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## ⚠️ A Note on Safety

Because garlic confit is stored in oil, it’s important to **refrigerate it immediately** to avoid the risk of **botulism** (a rare but serious illness). Never store garlic in oil at room temperature.

Store in the refrigerator and use within **7 days**. You can also freeze small portions in ice cube trays for longer storage.

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## Final Thoughts

**Sweet and creamy garlic confit** is proof that slow cooking can bring out the best in even the simplest ingredients. It’s luxurious, comforting, and wildly easy to make — the kind of recipe that makes your home smell amazing and your meals taste even better.

Once you try it, you’ll wonder how you ever cooked without it.

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