1/1 Photo of Infused Oils
336 hrs 20 mins
From Recipegoldmine,Don't use infused oils for frying. If heated, the flavor compounds can break down and become bitter. Add them at the end of cooking or in cold dishes. * Savor them at their simplest as a dip for French bread. * Drizzle any herb-infused oil over tomatoes. * Toss cooked pasta or rice with any infused oil. * Brush fish or chicken with infused oil before grilling. * Drizzle over popcorn for a distinctive snack.
My Private Note
- 1Place herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing).
- 2Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.
- 3Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks.
- 4Basil Oil: Use 1 cup chopped fresh basil.
- 5Mint Oil: Use 1 cup chopped fresh mint.
- 6Dill Oil: Use 1 cup chopped fresh dill.
- 7Oregano Oil: Use 1 cup chopped fresh oregano.
- 8Thyme Oil: Use 1 cup chopped fresh thyme leaves.
- 9Chive Oil: Use 1 cup chopped fresh chives; reduce oil to 3/4 cup.
- 10Sage Oil: Use 1/2 cup chopped fresh sage.
- 11Rosemary Oil: Use 1/2 cup chopped fresh rosemary.
- 12Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.
- 13Ginger Oil: Place 1/3 cup chopped fresh ginger in a heat-proof container. Heat oil, and pour over ginger.
- 14Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container.Heat oil, and pour over chiles.
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Nutritional Facts for Infused Oils
Serving Size: 1 (218 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1927.1
- Calories from Fat 1962
- Total Fat 218.0 g
- Saturated Fat 15.4 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g