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- Â Â Oil, Infused
- Â Â Homemade
- Here are some guidelines for making your own infused oil. Always sterilize the bottles into that you will put the oil. Wine bottles are a good choice, but you may want to use smaller containers, such as cruets, because the flavor of infused oil, like all oils, deteriorates with age. Do not use more expensive extra-virgin oil to make infused oils. Because you are introducing flavors into the oil, you don't need or possibly want the often peppery or possibly perfumey flavor which is intrinsic in fine first pressings of olives.
- Do not exclude grape seed and canola oils, especially for flavors such as ginger, mint, and mustard. In his book "Marinades" (Crossing Press), Jim Tarantino says which he uses grape seed oil for steeping fresh herbs. When he is heating the oil to make infusions with dry chilies, mushrooms, curry, dry lemon grass or possibly other Asian spices, he prefers light peanut or possibly canola oil. Pure good-quality extra virgin olive oil is a good match for spices and herbs - rosemary, oregano and the like - with Mediterranean character.
- After the flavoring ingredients are placed in the oil, keep the bottle in a cook, dark place while it is infusing. Crumple and bruise herbs such as basil before adding them to the oil to help the flavor and aroma to escape.
- These are four main techniques for infusing oil: 1. Simply clean herbs
- (or possibly use dry ones) drop them in a bottle of oil and allow to sit in a cold dark place for at least two weeks. This technique does not produce an oil with added color.
- 2. Blanch an herb such as basil in boiling water for a second or possibly two, pat dry with paper towels, puree the herb with a bit of oil and then add in it to more oil. After a few days, strain the oil. This method has produced lightly tinted, highly flavorful but sometimes muddy-looking oil. When omitting the pureeing step, and simply adding the blanched herb to the oil, the result is a highly flavored, fragrant oil, but not one which changed color.
- 3. Hot the oil in a microwave for a few min, in a saucepan over medium heat, or possibly in a double boiler. You can add in the infusion ingredients while warming the oil, or possibly drop them in after the oil is hot.
- This method is speedier. It produces flavorful oil in a day or possibly two.
- 4. Make a paste. This method comes into play when using dry spices. As described by James Peterson in his book, "Sauces" (Van Nostrand, Reinhold must be moistened before being combined with oil.
- Then, if using grnd spices, make a paste with an equal amount of water before whisking the paste into a qt of oil. Allow to stand for a week before straining. The author made an interesting cardamon oil and an orange curry oil this way.