Best Slow Cooker Rosemary Or Basil Infused Oil Recipes

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

SLOW COOKER ROSEMARY OR BASIL INFUSED OIL

Steps:

• Place the oil and the rosemary (or basil) in the insert of the slow cooker.
• Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
• Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
• When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
• The oil may cloud under refrigeration, but it will become clear again at room temperature.

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

ROSEMARY INFUSED OIL

Steps:

• Combine the oil and rosemary in a heavy small saucepan.
• Cook over medium-low heat for about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Transfer the sprigs to a 4-ounce bottle or cruet.
• Add the oil and seal the lid.
• Refrigerate for up to 1 month.

INFUSED OILS

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.

ROSEMARY GARLIC INFUSED OLIVE OIL

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

FLAVORFULLY INFUSED OILS

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.