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When it comes to a meal, there are hundreds of ways you can jazz it up beyond salt. One of my favorite ways: herb oils. Beautiful in color, herb oils add a fantastic bit of flavor to so many recipes. I also love that herb oils are a great way to use up herbs you might not get to before they get sad.
While most ideas out there are for parsley oil, this technique works for all the soft herbs. There are recipes out there for the heartier herbs (thyme/rosemary) that call for blanching up to three minutes (if you want to use the stems). I find with those herbs I prefer to heat-infuse the oil with the herbs.
One note: you want the herbs to be fairly fresh/good flavor still. I like to make herb oils when I know I’m just not going to get to all the herbs before they lose flavor.
The best part: uses are endless. Top your morning eggs or frittata with a bit of herb oil. The flavorful oils work well with grain bowls, risottos, polentas, tacos, enchiladas, etc. Anywhere you think a zip of herbs would work, try it out.
Fancy flavored oils add extra flavor and style to many dishes. They’re versatile and easy to use in cooking. You don’t need to spend a lot of money at a gourmet food store to get tasty flavored oils. It’s easy to infuse oils with herbs and spices right at home. Here's how.
You can use a variety of oil types as a base for flavored oils. Experts suggest choosing oils that don’t have a strong flavor on their own. That allows the flavors you’re adding to them to stand out more.
Olive oil and canola oil are both handy options for trying out flavor infusions. You may already have them in your pantry. Both of those popular cooking oils are heart-healthy and have been shown to reduce cholesterol levels.
You can also use other plant-based oils. Avocado and safflower oils are high in monounsaturated fats, which lower LDL, known as bad cholesterol. Grapeseed oil is loaded with polyunsaturated fats, which raise HDL, known as good cholesterol. Both of them can be used for flavored oils. Just remember that you should refrigerate grapeseed oil to prolong its shelf life.
You can try a cold infusion recipe for creating a flavored oil. This method doesn’t require any cooking, and you'll need to refrigerate the oil when you’re done preparing it. Cold infused oils last about a week in the refrigerator. You can make small batches so you can be sure to use it all up before it goes bad.
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