Infused Bay Oil Recipes
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.
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 BAY OIL
A recipe for making your own bay leaf oil that is great for use in the kitchen and for herbal medicinal purposes
Provided by lennigeorge
Time 4h30m
Yield Makes Litre
Number Of Ingredients 0
Steps:
- Wash and dry all the leaves carefully.
- Put half of the bay leaves and all the oil in a container with a tight lid. (I use glass jars that are hermetically closed with a rubber seals.
- Put the container in a pan, and fill the pan up to 2cm from the top of the jar/container
- Bring to the boil and simmer slowly for 2 hours. Allow to cool slightly and strain. Discard the used bay leaves
- Refill the container with the fresh bay leaves, cover with the strained oil, replace the lid tightly and return to the bain marie. Top up the water as necessary. Simmer gently for another 2 hours.
- Cool slightly, and pour through a strainer (Any watery green liquid at the bottom of the oil must be separated and discarded, or it will spoil the oil).
- Then pour the oil into clean bottles or jars(make sure they are sterilised), and label and date them. Store in a cool, dark place and it will keep for a year.
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