Infused Oils

Directions

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.