Flavored Oils Using Herbs and/or Aromatics

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The traditional way of making a flavored oil with fresh herbs such as thyme, rosemary, savory, basil or sage or pungent aromatics such as garlic, ginger or shallots is to steep them in the oil for several weeks. Gently heating them in the oil quickly extracts and mellows their sometimes sharp flavors, producing an intensely flavored oil.

From "A New Way To Cook" by Sally Schneider
1 cup evoo
Fresh herbs or oungent aromatics (singly or in a combination):
1/2 cup packed leaves (rosemary, thyme, sabory, sage or oregano)
1 1/2 cups packed leaves (basil, tarrahon), coarsley chopped
5 cloves garlic, sliced
10 quarter-sized slices fresh ginger
6 shallots, thinly sliced
Basil Oil:
Basil Oil:
6 cups packed fresh basil leaves (or 1 lb)
4 cups evoo
Roasted Garlic Oil:
2 tbsp roasted garlic puree
1. Heat oil and herbs or aromatics over low heat until tiny bubble appear around solids. Heat tender herbs for 1 min longer; stronger herbs for 3 mins and aromatics for 4 mins or until soft.
2. Remove from heat and let steep for at least 2 hrs or overnight before using; strain.
Will keep for up to 3 months in the fridge.

Basil Oil:
makes 1 quart; mashed potatoes, pan-seared fish, pasta. allow to steep 24 hrs and up to 3 days before straining

Rosemary Oil: poultry, vegetables, bread dip, brush on foccacia

Roasted Garlic Oil: pizza, focaccia. Heat garlic in oil for 1 min.

L Perejma

Member since Jun 2008

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