Garlic Confit: The Ultimate Kitchen Multi-Tool (And How to Use It)

Let’s be honest: garlic is the backbone of civilization. If a recipe calls for two cloves, we’re all putting in six. It’s just the law of the kitchen. But there’s a level above raw garlic, a tier of flavor so mellow, rich, and sophisticated that it makes standard minced garlic look like a high school amateur.

We’re talking about Garlic Confit.

Traditionally, “confit” is a fancy French way of saying “cooked low and slow in fat until it’s soft enough to spread like a dream.” It’s delicious, but it’s also a massive pain to make. You have to peel dozens of cloves, submerge them in oil, watch the temperature like a hawk for hours, and then hope you don’t accidentally give yourself botulism by storing it wrong.

Enter the Von Slick’s Garlic Confit Finishing Butter. We’ve done the slow-cooking, the herb-infusing, and the balancing for you. We’ve taken real, grass-fed butter and infused it with that sweet, nutty, roasted garlic goodness, along with a hit of chives, thyme, and lemon oil. It’s restaurant-quality flavor in a convenient, eco-friendly push tube.

Think of it as your culinary multi-tool. Whether you’re a weekend grill warrior or a “toast is a meal” kind of person, this butter is about to become your new best friend. Here is everything you need to know about the ultimate kitchen hack and the seven ways it will change your life.

The Golden Rule: The “3/4 Rule”

Before we dive into the delicious details, we need to talk about technique. Von Slick’s isn’t your average cooking butter: it’s a finishing butter.

While you can cook with it, the magic happens when you use the 3/4 Rule.

1. Cook your steak, chicken, veggies, or pasta until it’s about 3/4 of the way done.
2. Add a medallion (or three) of Garlic Confit Finishing Butter right at the end.
3. Let the residual heat melt that medallion into a glossy, aromatic glaze.

By adding the butter at the end, you preserve the delicate notes of the herbs and the bright pop of the lemon oil. You aren’t just cooking the food; you’re dressing it in a chef-made sauce. Now, let’s get into the good stuff.

1. The Steak Finisher (The Big Kahuna)

If you’ve ever wondered why a steak at a high-end chophouse tastes so much better than the one you make at home, the answer is almost always “compound butter.”

When you’re finishing a ribeye or a New York strip, you want a fat that complements the beef without overpowering it. Raw garlic can be sharp and acrid when scorched in a pan. Garlic confit, however, is sweet and mellow.

How to do it:
Sear your steak in a cast-iron skillet. When you’re about a minute away from pulling it off the heat, pop a thick medallion of Garlic Confit butter on top. As it melts, tilt the pan and use a spoon to baste that liquid gold back over the meat. The thyme and garlic will infuse the crust, creating a steak so good you’ll want to write it a thank-you note.

2. The Easiest (and Best) Cheesy Garlic Bread

Standard garlic bread usually involves a tub of margarine and some questionable garlic powder. We can do better. Because our Garlic Confit butter is already packed with chives and thyme, you don’t need to add anything else to get a complex, herbaceous flavor.

How to do it:
Slice a baguette or a loaf of sourdough. Slice off a few medallions of the Garlic Confit butter and let them soften for a minute, then smear them generously across the bread. Top with a mountain of mozzarella or gruyère and broil until bubbly and golden. It’s crispy, it’s buttery, and it has that deep “roasted-all-day” garlic flavor that usually takes hours to achieve. It’s perfect as a side for Sunday dinner or, let’s be real, as a midnight snack.

3. Vegetable Redemption: The Brussels Sprout Hack

If you have someone in your house who claims they don’t like vegetables, they just haven’t had them smothered in garlic butter yet. Brussels sprouts, in particular, are the perfect vessel for Garlic Confit. Their slightly bitter, earthy profile is the perfect foil for the sweet, nutty garlic.

How to do it:
Toss your halved sprouts with a little oil and roast them at 400°F until they start to get those crispy, charred outer leaves. Right as you take them out of the oven, toss them in a bowl with a medallion of Garlic Confit butter. The heat from the sprouts will melt the butter instantly, creating a savory glaze that gets into every nook and cranny. This works just as well for asparagus, roasted carrots, or even a simple baked potato.

4. Savory Baking: Next-Level Biscuits & Breads

Who says butter is only for the dinner plate? Bringing savory flavors into your baking is a pro move that will have everyone asking for your “secret recipe.”

How to do it:
The next time you’re whipping up a batch of buttermilk biscuits or savory scones, try folding in small bits of cold Garlic Confit butter into the dough. As they bake, the butter creates little pockets of garlic-scented steam, leading to a flakey, flavorful interior. Or, for a simpler route, brush the tops of freshly baked rolls with melted Garlic Confit butter the second they come out of the oven. The lemon oil in the butter adds a subtle brightness that cuts through the richness of the dough.

5. The “Cheat Code” Pasta Sauce

Making a traditional Alfredo or a garlic oil pasta (Aglio e Olio) can be finicky. If you burn the garlic, the whole dish is ruined. If you don’t emulsify the sauce correctly, it’s just greasy.

How to do it:
Cook your pasta (linguine or fettuccine works best) until it’s al dente. Reserve a half-cup of that starchy pasta water. Drain the pasta and throw it back into the pot with a massive dollop of Garlic Confit butter and a splash of that pasta water. Toss it vigorously over low heat. The butter and water will emulsify into a creamy, glossy sauce that clings to every strand of pasta. No chopping, no sautéing, no stress. If you want to mix it up, try doing this with our Mushroom Duxelles flavor for an even deeper umami hit.

6. The Gourmet Burger Topper

A burger is only as good as its toppings. While ketchup and mustard are fine for the kids, an adult burger deserves something with a bit more “oomph.”

How to do it:
Instead of a standard slice of processed cheese, top your freshly grilled patty with a medallion of Garlic Confit butter while it rests. It will melt down into the crannies of the meat, keeping it incredibly juicy and adding a layer of sophisticated flavor. Throw on some caramelized onions and a handful of arugula, and you’ve just turned a $5 burger into a $25 bistro masterpiece. For a spicy kick, you can even double-down by adding a swipe of Roasted Red Pepper butter to the toasted bun.

7. The Ultimate Popcorn & Mash

We couldn’t stop at six. Garlic Confit is so versatile it practically demands to be used everywhere.

• Mashed Potatoes: Forget plain salt and butter. Stir in Garlic Confit butter for the creamiest, most flavorful mash of your life.
• Gourmet Popcorn: Melt a little Garlic Confit butter and drizzle it over your movie-night popcorn. Sprinkle with a bit of parmesan cheese and suddenly you’re the fanciest person in the living room.
• Grilled Corn: Slather it on hot corn on the cob for a summer BBQ side that will overshadow the main course.

Convenience Meets Quality

At Von Slick’s, we’re all about making gourmet cooking accessible. That’s why our butters come in our signature push tubes. No messy wrappers, no trying to hack off a piece of frozen butter with a steak knife. Just push, slice, and finish.

Our Garlic Confit is made with real ingredients: no fillers, no “artificial flavors,” just the good stuff. Plus, our packaging is freezer-friendly. You can keep a tube in the freezer and just slice off a medallion whenever inspiration strikes. Whether you’re finishing a weeknight stir-fry or hosting a multi-course dinner party, we’ve got your back.

Ready to elevate your cooking?

Check out our full lineup of finishing butters, from the savory Olive Tapenade to the sweet and indulgent Wild Blueberry and Salted Caramel.

Stop cooking like an amateur and start finishing like a pro. Your taste buds will thank you.