How to Make Herb-Infused Oil at Home
Herb-infused oils are a wonderful way to add extra flavor when you’re cooking. Drizzle them over pasta, use them in homemade salad dressings, or add them to stir-fry — whatever you use them for, the results are guaranteed to be fantastic. Best of all, they’re easy to make at home. Here’s how:
Start by gathering about 2 cups of fresh herbs; you can stick to one herb or mix a few for a flavorful blend. Parsley, basil, thyme, oregano, and rosemary all work well.
Put the herbs into a 1-quart mason jar along with a few tablespoons of citrus zest (like lemon or orange), a pinch of red pepper flakes, and a few whole black peppercorns.
Then heat 3 cups of oil (we like using a blend of equal parts olive oil and canola oil) until warmed but not boiling. Pour the warmed oil into the jar and cover it with a clean kitchen towel.
Put the jar somewhere where it won’t be disturbed and leave it for at least 12 hours. After the oil has had time to infuse with the flavors of the citrus, herbs, and spices, pour it through a cheesecloth and into a clean jar.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.