Infused Oils

READY IN: 336hrs 20mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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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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