How To Make Flavor Oil

The traditional method for infusing oils is very simple. Oil is placed in a container, preferably a plain bottle, with the flavor ingredients. It is then sealed and allowable to sit out at room temperature anywhere from several hours to several weeks. To acquire faster results, you can combine the oil and the flavoring ingredient in a blender at high speed until the two are completely combined and liquefied. In this technique, a lot of ingredients have to be prepped before blending. Leafy herbs can be fast blanched in boiling water and then shocked in cold water to help preserve their color and make the oil a beautiful green color. Roots such as horseradish and ginger must be grated or chopped to fully extract flavor in the blender.

In most cases, a temperature between 180 and 200°F is enough to release the essential oils of flavoring ingredients; higher temperatures tend to offer the oil a cooked taste and may caramelize or burn the flavorings. Strain if essential and bottle in containers while still hot. Seal and allowed cooling. Keep cold the oil after it has reached room temperature.