1 cup peeled garlic cloves
1/4 cup extra virgin olive oil
1 tbsp kosher salt
1 sprig thyme, or your favorite aromatic (e.g. oregano, rosemary, etc - dried chilies are also a great option)
1Combine 1 cup of peeled, good quality garlic cloves with olive oil, salt and aromatic in a mason jar. Leave at least 1/2 inch of space between the lid the the garlic. Make sure the lid is only finger tight to allow for air to escape during cooking.
2Set your water bath to 190 degrees Fahrenheit, or 88 degrees Celsius.
3As the bath is coming up to temperature place gently lower the mason jar into the water bath with a pair of tongs. This allows the glass to heat gradually, and reduces the risking of breaking.
4Cook the garlic confit for a minimum of 4 hours, and up to 6.
5Use immediately, fridge for up to 2 weeks, or freeze for up to 3 months. If doing either of the latter we suggest immediately cooling the mason jar in an ice bath.
6Photo credit: photosimysia/Shutterstock
Botulism is an oft cited concern when it comes to garlic and sous vide. However, following best practices for kitchen safety and sanitation dramatically reduce the risk. Botulism thrives at a specific, uncommon temperature range in cooking. If you aren't using your sous vide garlic confit immediately then you absolutely must cool the dish down in an ice bath to reduce the dish's exposure to that temperature range.