How to Make Flavored Dipping Oils for Bread
How To Make Your Own Flavored Oils And Vinegars
Making your own infused oils and vinegars is easier than you'd think. You can flavor them with fresh herbs, spices, or fruit—or a combination. They come together in minutes for a fraction of the store-bought version. (Bonus: these make easy, elegant presents, too!)
WORK TIME: 20 Minutes / TOTAL TIME: 20 Minutes + Steeping Time / YIELD: 1 C
1. WASHand dry thoroughly 1½ c packed, lightly crushed basil, mint, tarragon, dill, or cilantro. Put the herbs in a wide-mouthed glass jar.
2. POURin 1 c canola oil or apple-cider or wine vinegar. Close jar. Put in cool, dark place for 2 weeks. Swirl every day to keep leaves moistened.
3. DECANTthe oil or vinegar into a sealable bottle through a funnel lined with several layers of cheesecloth or a coffee filter to catch the leaves.
4. PRESSleaves gently to get all the liquid. Cap the bottle, and store oil in the refrigerator up to a month or vinegar in a dark cupboard indefinitely.
Don't have the 2 weeks called for in the master recipe? Take these shortcuts:
Puree the fresh ingredients with the oil in a food processor until finely minced. Let sit 30 minutes. Strain through cheesecloth or a coffee filter and use immediately or refrigerate.
Warm (but don't boil) the vinegar before pouring it over the fresh ingredients. Cover and steep away from light for 3 days.
Video: MAKE YOUR OWN FLAVORED TOOTHPICKS!!!
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