Infusing Fats and Butters
The secret to depth in cooking often lies in the fat itself. When you take the time to season your butter or oil, you stop using fat merely as a vehicle to prevent sticking and start using it as a primary flavor layer.
Watch the temperature to keep the flavor clean.
Keep your heat low. If you scorch the fat, the bitter, burnt taste will overwhelm the subtle notes of your aromatics.
- Heavy-bottomed saucepan
- Fine-mesh strainer
- Cheesecloth
- Glass storage jar
What goes in.
- 1 cupUnsalted butter or neutral oil
- 3 sprigsFresh rosemary or thyme
- 2 tspWhole spices like peppercorns, coriander, or star anise
- 1 stripCitrus zest (avoid the white pith)
Low and Slow Extraction
Maintain the fat at a gentle shimmer, never a bubble. If you see rapid movement in the pan, pull it off the heat immediately to avoid frying your aromatics.
The method.
Prepare your aromatics
Pat your herbs bone-dry. Any water left on the surface will cause the fat to sputter and may introduce bacteria, shortening the shelf life of your finished product.
Heat the fat
Place your butter or oil in a saucepan over the lowest heat setting your stove allows. Add the aromatics once the fat is liquid but before it reaches a simmer.
Steep
Let the mixture sit over low heat for 45 to 60 minutes. The aromatics will darken slightly, and the room will begin to smell like the infusion. Do not stir excessively.
Strain and cool
Line your strainer with cheesecloth and pour the fat into a clean jar. Let it cool on the counter before covering. Once cool, move it to the refrigerator to firm up if using butter.
Other turns to take.
Citrus-Vanilla Butter
Use unsalted butter, vanilla bean scrapings, and orange zest. Best finished on shortbread or warm morning toast.
Chili Oil
Steep dried whole chilies in a neutral oil like grapeseed. Strain once the oil turns a deep, vibrant red.
When it doesn't go to plan.
Always use the highest quality fat you can find; the infusion only enhances the base quality.
If you are using fresh herbs, discard them after straining to ensure they don't rot inside the jar.
Store infused butter in the refrigerator and use it within two weeks.
The ones that keep coming up.
Can I use garlic?
You can, but garlic is high in moisture and can lead to botulism if left in oil at room temperature. Keep garlic-infused fats strictly in the refrigerator and use them within 3-4 days.
Why did my butter turn brown?
You likely held the heat too high. This is essentially browning the milk solids, which creates a nutty flavor but may overpower delicate herb infusions.
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