Flavored Oils Recipes

FLAVORED COOKING OIL

Flavored Cooking Oil image

Flavored oils can be used for cooking, in salad dressing, brushed over grilled meats or fish. They are also good stirred into mashed potatoes or spooned over steamed vegetables. Some good combinations would be rosemary/thyme, ginger/garlic, or bay leaf/peppercorn. You can either strain the oil or leave the solids in to intensify the flavor.

Provided by threeovens

Categories < 15 Mins

Time 15m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 17

Ingredients

1 cup extra virgin olive oil
1 pinch kosher salt or 1 pinch sea salt
1/2 cup fresh rosemary
1/2 cup fresh thyme
1/2 cup fresh oregano
1/2 cup fresh tarragon
1/2 cup fresh bay leaf
2 tablespoons whole star anise
2 tablespoons peppercorns
2 whole cloves
2 tablespoons whole allspice
2 tablespoons whole nutmegs
2 tablespoons dried chilies
4 garlic cloves, lightly crushed
4 tablespoons fresh ginger, sliced
4 tablespoons shallots, roughly chopped
4 tablespoons green onions, chopped

Steps:

In a saucepan, over low heat, warm 1 cup of olive oil with one of the above ingredients, or a combination of your choice.
Allow to bubble and simmer for five minutes; cool.
Funnel into a clean bottle or other container.
Keep refrigerated and use within one week.

Nutrition Facts : Calories 207.7, Fat 15.8, SaturatedFat 2.6, Sodium 27.8, Carbohydrate 21.2, Fiber 7.2, Sugar 0.5, Protein 3.2

FLAVORFULLY INFUSED OILS

Flavorfully Infused Oils image

Provided by Mark Bittman

Categories easy, condiments

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

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