Glazed sous-vide garlic


  • 20 peeled garlics
  • 300 g of olive oil
  • 5 g of grain pepper
  • Fresh thyme


To start preparing this recipe of glazed garlic, we add all the ingredients in a glass jar.

We cook it at 87 ºC for 4 hours in the Sous-vide Immersion Circulator SmartVide .

Thus, we obtain a semi-conserve with a texture almost of butter that we can use for a long time.

In this recipe, the vacuum helps us make the semi-conserve and to enhance the flavours of the product.

Notes from the chef