By taking an herb, spice, or aromatic and infusing its essence into oil, you create something delicious, akin to Compound Butter.
The first thing to consider is the oil itself: Do you want olive oil, another flavorful oil like peanut or dark sesame oil, or a neutral oil like grapeseed or corn? This is a judgment call you make on a case-by-case basis, but it’s mostly common sense. You’re likely to pair rosemary with olive oil, for example, because both are most often used in Mediterranean cooking; you’re likely to pair star anise with peanut oil because both are likely to be used in Asian cooking. But whenever you’re in doubt, reach for your neutral oil; you can’t go wrong here. (In any case, do not use your best olive oil for infused oils; it will not make the final product any better.)
Infused oils can go bad and even cause illness, but you need not worry about this if you make small—1/2 cup—batches, enough to store comfortably in the refrigerator and use in a week or two. You don’t want it sitting around much longer than that. Refrigerating many oils causes them to solidify, but this isn’t a problem: Solidified oils will melt as soon as they come back to room temperature (or you can use them as a spread). One last word: Don’t bother to make infused oils with ground spices or herbs. These flavor oil (or anything else) so quickly that infusion contributes nothing further. And they’re too easy to burn.
It’s almost impossible to use too much of the flavoring ingredients in this preparation, but if you do—if your oil becomes too strong—simply dilute it with a little fresh oil. You can certainly mix or match among the “OR” options here, but remember that combinations will limit the range of the oil’s usefulness.
MAKES: 1/2 cup
TIME: 20 minutes, plus time to cool
INGREDIENTS:
- 1/4 cup washed and dried fresh herb leaves: rosemary, thyme, bay leaf (dried will do), tarragon, marjoram, oregano, etc. OR
- 1 tablespoon whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chiles (or less if they’re very hot), etc. OR
- Aromatics: 2 cloves garlic, lightly crushed; or 2 tablespoons fresh ginger slices, roughly chopped shallot or scallion, celery leaves, or a combination
- Pinch salt
- 1/2 cup extra virgin olive oil or neutral oil, like grapeseed or corn
INSTRUCTIONS:
- Combine the ingredients in a saucepan over low heat. Warm gently until the mixture sizzles, then continue to cook until the oil is very fragrant, another minute or two.
- Cool, then strain into a clean bottle or other container. Refrigerate and use within a month or, at the most, two.
USES:
Here are some uses for flavored oils:
- Drizzle over salads or roasted vegetables for added flavor.
- Use as a marinade for meat, poultry, or seafood before grilling or roasting.
- Add a few drops to soups, stews, or sauces for a boost of flavor.
- Brush onto bread or pizza dough before baking for a delicious infused taste.
- Use as a dipping oil for bread, crackers, or vegetables.
- Incorporate into homemade salad dressings or vinaigrettes.
- Drizzle over cooked pasta or grains for a flavorful finishing touch.
- Use as a base for sautéing or frying to infuse dishes with aromatic flavors.
- Add to homemade mayonnaise or aioli for a unique taste.
- Use as a topping for bruschetta, crostini, or canapés.
Remember to adjust the amount of flavored oil used based on your personal taste preferences and the intensity of the infusion. Enjoy experimenting with different combinations of herbs, spices, and aromatics to create your own signature flavored oils.
