Sous Vide Garlic Confit

This Sous Vide Garlic Confit is a fantastic condiment to have in the fridge at all times. You can toss it in pasta, spread it on bread or toast, or use it as a topping for cheese and crackers. You also might want to eat it straight from the jar, and that’s okay, too!

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 190F / 87.8C

Ingredients

• 1 cup peeled garlic cloves
• 1/4 cup extra virgin olive oil
• 1 tablespoon kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
2. Combine all the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 4 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the confit to an air-tight storage container and refrigerate for up to 1 month.