Name: Garlic Confit Butter
Total time: 10 min
Ingredients: 1 cup extra-virgin olive oil or vegetable oil, or a combination, plus extra as needed; 30 garlic cloves , peeled (¾ cup), root ends trimmed; 4 tablespoons unsalted butter , softened; 2 teaspoons minced fresh parsley (optional); 1/4 teaspoon table salt

Why This Recipe Works

For a simple, savory spread, we smashed tender, creamy garlic confit until it formed a smooth paste that we mixed with softened butter and parsley.

Before You Begin

Parsley adds color, but you can omit it, if desired. Spread on crusty bread or use to dress roasted vegetables, boiled potatoes, or cooked shrimp or steak.

Instructions

for garlic confit

Combine oil and garlic in a small sauce pan (garlic should be just submerged. If not, add extra oil to cover). Bring to bare simmer over medium-low heat. Reduce heat to low so tiny bubbles surround garlic, but garlic is not actively frying. Continue to cook, stirring occasionally, until garlic is soft and pale tan, 30 to 35 minutes longer. (Garlic should be soft enough to smear on plate with back of spoon.)

Off heat, let garlic cool in oil for at least 15 minutes (garlic will darken slightly as it cools). Using slotted spoon, transfer garlic to airtight container. Strain oil through fine-mesh strainer into separate airtight container and reserve for another use. (Once completely cooled, refrigerate garlic for up to 1 week or freeze for up to 6 months. Refrigerate oil for up to 4 days or freeze for up to 6 months.)

for butter

In small bowl, mash garlic confit with spatula to form smooth paste. Add butter; parsley, if using; and salt and continue to mash with spatula until combined into smooth spread. Season with salt to taste.