Infusing Oils with Herbs
This is a simple method to capture the essence of a garden in a bottle. Once you learn to control the heat, you can pull the personality out of anything from rosemary stalks to dried chili flakes.
Watch the temperature like a hawk.
If the oil bubbles vigorously, you are frying the herbs rather than infusing them, which will result in a burnt, bitter flavor. Use only completely dry herbs to prevent water from splashing into the hot oil.
- Small saucepan
- Thermometer
- Fine mesh sieve
- Glass storage jar
What goes in.
- 1 cupneutral oil or mild olive oil
- 4 sprigshardy herbs like rosemary, thyme, or oregano
- 1dried bay leaf (optional)
The 150 Degree Threshold
Keep your oil between 140°F and 160°F. Anything hotter and you lose the clean, bright notes of the herbs to a heavy, cooked flavor.
The method.
Prepare the herbs
Wash the herbs thoroughly and pat them dry with a clean kitchen towel. Any residual water will cause the oil to splatter.
Warm the oil
Pour the oil into the saucepan over low heat. Use a thermometer to monitor the temperature until it reaches 150°F.
Steep
Add the herbs and remove the pan from the heat immediately. Cover the pan and let it sit for 20 minutes to allow the heat to pull the essential oils out of the stems.
Strain
Place a fine-mesh sieve over your storage jar and pour the mixture through. Discard the spent herbs.
Other turns to take.
Chili Oil
Substitute herbs with 2 tablespoons of crushed dried red chili flakes; remove from heat as soon as the oil reaches 150°F.
Garlic-Infused Oil
Add two smashed cloves of garlic during the steeping phase for a deeper, pungent result.
When it doesn't go to plan.
Always store infused oils in the refrigerator and use them within one week.
Use a dark-colored glass bottle if you have one; light breaks down the flavor compounds in the oil over time.
If you want a stronger flavor, let the herbs sit in the oil for up to 24 hours at room temperature before straining, provided the herbs were perfectly clean.
The ones that keep coming up.
Can I use soft herbs like basil or cilantro?
Soft herbs have a high water content and tend to turn black and bitter when heated. It is better to use hardy, woody herbs for this method.
How do I know when the infusion is strong enough?
Dip a small piece of bread into the oil after 20 minutes. If the aroma and flavor of the herb aren't distinct enough for your liking, let it steep for another 10 minutes.
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