Garlic Confit Butter

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Appears in Cook's Illustrated November/December 2019

    

Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct.

SERVES 4 to 6 (makes about ½ cup)

TIME 10 minutes

Garlic Confit Butter

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.

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