Infuse: Oil, Spirit, Water (8 page)
Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
Next, add the oil, seal the Mason jar, and shake for 30 seconds. By shaking the jar, you accelerate the transfer of flavors from the herbs to the oils and get the most flavor out of the ingredients.
For the final step, strain the infused oil through cheesecloth to remove the flecks of herbs and clarify the oil, squeezing the crushed herbs to extract as much flavor as possible. The finished oil will keep in the refrigerator for up to three days.
6 oz
This
oil is great for adding an extra layer of basil goodness to a
Burrata Caprese Salad
.
1 cup (packed) of fresh basil
1/2 teaspoon of coarse sea salt
6 tablespoons of olive oil
6 tablespoons of canola oil
i.
Combine basil and salt in an 8 oz Mason jar and muddle until thoroughly crushed and aromatic.
ii.
Add oils, seal, and shake for 30 seconds.
iii.
Strain through cheesecloth, squeezing the crushed basil to extract all the oil.
6 oz
We like to use this infusion for putting the finishing touch on steak tartare and seasoning grilled lamb chops.
3 sprigs of fresh rosemary
3 sprigs of fresh mint
1/2 teaspoon of coarse sea salt
6 tablespoons of olive oil
6 tablespoons of canola oil
i.
Combine the herbs and salt in an 8 oz Mason jar and muddle until thoroughly crushed and aromatic.
ii.
Add oils, seal, and shake for 30 seconds.
iii.
Strain through cheesecloth, squeezing the crushed herbs to extract all the oil.
6 ozNothing tops off a warm fall butternut squash soup or roasted sweet potatoes like this nutty, herbaceous infused oil.
1/2 cup (packed) of fresh sage
1/2 teaspoon of coarse sea salt
6 tablespoons of walnut oil
6 tablespoons of canola oil
i.
Combine the sage and salt in an 8 oz Mason jar and muddle until thoroughly crushed and aromatic.
ii.
Add oils, seal, and shake for 30 seconds.
iii.
Strain through cheesecloth, squeezing the crushed sage to extract all the oil.
Serve 4
