Infused Oils

1. 1

   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).

2. 2

   Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.

3. 3

   Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks.

4. 4

   Basil Oil: Use 1 cup chopped fresh basil.

5. 5

   Mint Oil: Use 1 cup chopped fresh mint.

6. 6

   Dill Oil: Use 1 cup chopped fresh dill.

7. 7

   Oregano Oil: Use 1 cup chopped fresh oregano.

8. 8

   Thyme Oil: Use 1 cup chopped fresh thyme leaves.

9. 9

   Chive Oil: Use 1 cup chopped fresh chives; reduce oil to 3/4 cup.

10. 10

    Sage Oil: Use 1/2 cup chopped fresh sage.

11. 11

    Rosemary Oil: Use 1/2 cup chopped fresh rosemary.

12. 12

    Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.

13. 13

    Ginger Oil: Place 1/3 cup chopped fresh ginger in a heat-proof container. Heat oil, and pour over ginger.

14. 14

    Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container.Heat oil, and pour over chiles.

No additional tips available.