Best Infused Oils Recipes

FLAVORFULLY INFUSED OILS

Flavorfully Infused Oils image

Provided by Mark Bittman

Time 20m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf Or
2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc. Or
4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc. Or A combination of your choice
Pinch salt
1 cup extra virgin olive oil

Steps:

Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams

INFUSED OILS

Infused Oils image

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.

Provided by littlemafia

Categories Very Low Carbs

Time P14DT20m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 cup canola oil
herbs

Steps:

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.