In his new cookbook Cured, San Antonio chef Steve McHugh transforms garlic into a tender, flavorful dipping experience with his unique garlic confit. “Use the smallest vessel you can to save how much oil is necessary to cover your ingredients. Both the oil and the vegetable can be used in dishes, and the recipes here make spectacular use of both. Just make sure you store these preserves in the refrigerator and use a clean utensil anytime you dig into them.”
recipe 
yields
Makes about 1 cup confit, plus oil
3 garlic bulbs, cloves peeled and ends trimmed (about 30 cloves)
3 thyme sprigs
¾ cup extra-virgin olive oil (or enough to cover the ingredients)
ingredients
steps
- Preheat oven to 250 degrees. Combine garlic, thyme, and olive oil in a small ovenproof cooking vessel with a lid, like a Dutch oven. You can also cover the dish with foil.
- Cook in the oven, covered, until soft and golden, about 1½ hours. Let garlic cool to room temperature in oil.
- Spoon garlic confit along with oil into an airtight, covered glass jar. This will keep in the refrigerator for up to 2 weeks.
Date Published: 07.22.25
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- Recipe by Steve McHugh
