This article will give you three simple recipes for making tasty herb oils that can be used directly on your food or as a marinade.
- Lemongrass, lime, garlic and ginger combine to make a light and tangy marinade and sauce. This oil is an excellent accompaniment to chicken and fish.
- Rosemary is a wonderfully robust herb with many health benefits. This recipe can be used as a marinade or complimentary sauce.
- In an Italian household what dinner is complete without a great oil? Pasta with basil herb oil, salad with oil and vinegar or a fresh baked loaf of Italian bread with oil and pesto – Mamma Mia!
By using quality ingredients these great tasting oils are simple and easy to make at home. Olive oil comes in a variety of weights for different applications. A heavier oil will work best for dips and marinades, a medium weight oil is great for pasta, and light or extra light oils make great salad dressings. Using herbs from your garden will ensure your ingredients are of the highest grade, but if you purchase them at a store be sure to wash the leaves carefully to remove any traces of dirt, bacteria, and pesticides.
Lemongrass Herb Oil – This oil is best with poultry, fish and seafood.
Ingredients:
3-4 Fresh Lime Leaves
1 Stalk of Fresh Lemongrass
2-3 Cloves of Garlic
3-4 Thin Slices of Fresh Ginger
2 Cups Peanut Oil
17 oz Glass Bottle
1. Wash and sanitize the glass bottles you will be storing the oil in.
2. Wash lime leaves and lemon grass; pat dry with a paper towel.
3. Lightly bruise lime leaves, lemongrass, garlic and ginger by hitting them lightly with a mallet or the flat of a knife.
4. Place all ingredients – lime leaves, lemongrass, garlic and ginger – in a clean 17 oz glass bottle.
5. Pour peanut oil over herbs and allow to marinate 3-4 days. This will allow the flavor to fully develop.
Rosemary Herb Oil – This oil is best with poultry, lamb and pork.
Ingredients:
3-4 Large sprigs of fresh Rosemary
4 Cloves Garlic
3 Fresh Bay Leaves
2 Cups Extra Virgin Olive Oil (see tips below for oil weight)
17 oz Glass Bottle
1. Wash and sanitize the glass bottles you will be storing the oil in.
2. Wash rosemary sprigs thoroughly and pat dry with a paper towel.
3. Lightly bruise rosemary, garlic, and bay leaves by hitting them with a mallet or the flat of a knife.
4. Place all ingredients – rosemary, garlic and bay leaves – in a clean 17 oz glass bottle.
5. Pour olive oil over herbs and allow to marinate 2-3 days. This will allow the flavor to fully develop.
Basil
Basil Herb Oil – This oil is best with pasta and tomatoes.
Ingredients:
4 Tbsp fresh basil leaves
1 Sprig of Fresh Basil (for garnish)
1 Cup Boiling Water
2 Cups Extra Virgin Olive Oil (see tips below for oil weight)
Muslin Cloth
17 oz Glass Bottle
1. Wash and sanitize the glass bottles you will be storing the oil in.
2. Wash basil leaves thoroughly and pat dry with a paper towel. Store sprig of fresh basil you will be using as garnish in the refrigerator (in a plastic bag) until ready to use.
3. In a medium bowl, place remaining fresh basil and cover with boiling water. Let stand for 2 minutes.
4. Remove leaves from water and pat dry.
5. Combine oil and basil in a food processor or blender.
6. Cover and allow to stand 2-3 days to allow the basil to infuse the oil.
7. Strain oil thru muslin and pour into glass bottle. Add the sprig of fresh basil to the bottle for garnish.
Herb Oils make Great Gifts!
Experiment by adding your favorite combinations of herbs and spices to create your very own signature dressing or marinade.
Herb oil and vinegars make a wonderful holiday gift with a personal touch. Just bottle your concoction in pretty or unique container and dress with a sprig of herb and a bow. Most craft stores even have labels for that personal touch. Be sure to store your finished product in a cool, dark place and most all have FUN and ENJOY!
