Infused Oils
Directions
- Place 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).
- Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.
- Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks.
- Basil Oil: Use 1 cup chopped fresh basil.
- Mint Oil: Use 1 cup chopped fresh mint.
- Dill Oil: Use 1 cup chopped fresh dill.
- Oregano Oil: Use 1 cup chopped fresh oregano.
- Thyme Oil: Use 1 cup chopped fresh thyme leaves.
- Chive Oil: Use 1 cup chopped fresh chives; reduce oil to 3/4 cup.
- Sage Oil: Use 1/2 cup chopped fresh sage.
- Rosemary Oil: Use 1/2 cup chopped fresh rosemary.
- Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.
- Ginger Oil: Place 1/3 cup chopped fresh ginger in a heat-proof container. Heat oil, and pour over ginger.
- Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container.Heat oil, and pour over chiles.
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