We love to combine herbs and oils to create infused oils. Basil oil is the infused oil we use the most. It looks great drizzled over the top of any food or on the plate in a circle around the food. The scallion infused oil is used widely in Hong Kong and adds another level of flavor to any dish.–Jane and Myles Lamberth
LC A Funner (Funnier?) Way To Make Chile Oil Note
We’re quite taken with infused oils for several reasons. The jewel-like hues. The resoundingly pure flavors. The ridiculous ease with which they can be made. The nostalgia that overwhelms us each time we glance at our stash of oils kept in lovely bottles. But we gotta admit, we love one infused oil more than the rest. Well, actually, we love one of the tips the authors shared more than the rest. You ready for this? It pertains to the chile infused oil explained in the recipe below. “A funner way to make chile oil,” say Jane and Myles Lamberth, “is to open up a glass bottle of oil, pour a little out, and pop in your split dried chiles. Screw the top back on tightly and put it through the dishwasher at 175º to 195ºF (80º to 90ºC). Voila! Chile oil!” We tested this technique, as we do all our recipes, and we gotta say, it is a funner—not to mention funnier—way to make chile oil. So go on, infuse with confidence.
Infused Oils Recipe
- Quick Glance
- 5 M
- 15 M
- Makes 2 to 2 1/2 cups
- For the Basil Infused Oil
- 1 large bunch basil (about 3 1/2 cups loosely packed basil leaves)
- 2 1/3 cups extra-virgin olive oil
- 1/4 teaspoon salt
- For the Scallion Infused Oil
- 1 cup olive oil
- 1 cup sunflower (or substitute 1 more cup olive oil)
- 4 scallions or spring onions, trimmed and thinly sliced
- For the Chile Infused Oil
- 5 dried chiles, any type, split down the middle
- 2 cups peanut oil or sunflower oil
- 1/4 cup toasted (dark) sesame oil
- For the Super Green Healthy Oil
- 1 bunch watercress, chopped
- 1 3/4 cups olive oil
- Pinch salt
- For the Curry Infused Oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dried chile flakes
- 1 teaspoon garam masala
- 1 3/4 cups sunflower oil or peanut oil
- Make the Basil Infused Oil
- 1. Blend the ingredients together for at least 3 minutes with an immersion blender or in a traditional blender. Pour the oil into a sterilized bottle and refrigerate.
- Make the Scallion Infused Oil
- 2. Heat the oils in a small pot until nice and hot. Throw in a piece of spring onion or scallion, and if it quickly sizzles it’s ready. Throw in all the chopped spring onions or scallions and cook for 30 seconds. Take the oil off the heat, let it cool, and then pour it into a sterilized bottle and refrigerate. Spoon the oil onto your lunch. This goes great with cold meats and fish.
- Make the Chile Infused Oil
- 3. Put the chiles in a saucepan and pour in the oils. Gradually heat through. Don’t overheat or it will taste bitter. Take the oil off the heat, let it cool, and then pour it into a sterilized bottle and refrigerate.
- Make the Super Green Healthy Oil
- 4. Blend the ingredients together with an immersion blender or in a traditional blender until you have a vibrant, thick green oil. Looks fantastic! Pour into a sterilized bottle and refrigerate.
- Make the Curry Infused Oil
- 5. Toast all the spices in a hot, dry pan for just a few minutes. Let cool slightly, then put them into a mortar and crush to a pulp with a pestle or whiz them with an immersion blender or in a spice grinder. Meanwhile heat the oil gently. Pour in the mixed spices and stir. Allow to cool. Pour into a sterilized bottle and refrigerate.
Hungry for more? Chow down on these:
Infused Oils Recipe © 2012 Jane and Myles Lamberth . Photo © 2012 Mike Searle. All rights reserved.