Posts Tagged ‘Thyme’
- Light oils: extra light olive, extra virgin olive, corn, safflower, sunflower, vegetable
- Heavy oils: peanut, sesame
To make an herb oil, first sterilize any size jar or bottle (I suggest boiling in water for approximately 10 mins.) then half-fill it with whole fresh herbs. Fill jar with oil (must cover all herbs) Tightly cap and sit aside to steep in a warm place out of sunlight for about two weeks shaking daily. Strain through coffee filter and discard herbs.
Taste the product and repeat steps for richer flavor and body. Re-sterilize container.
Decant final product into a sterilized container with tight-fitting cap. Add a couple of fresh sprigs of herbs and/or a few compatible seeds to final product for a festive looking bottle
Typical herbs to use: garlic, tarragon, thyme, various peppers (hot or mild), basil, rosemary, oregano or bay leaf.
I like to use my flavored oils when grilling vegetables or seafood.
What are some of your uses. Send me your comments.
Chef Lynn Ware is a private/personal chef specializing in healthy cooking, culinary educator, and food blogger. Chef Lynn offers: Corporate Cooking Classes, Group Cooking Parties, Private Cooking Lessons and Gourmet Catering. Contact Chef Lynn (ChefLynn@ChefLynn.com) for additional information.