Infusing Cooking Oils
Infusing oil is the process of gently heating a carrier oil with dried herbs, spices, or aromatics until the fat absorbs their essence. You must use high-quality, shelf-stable oils like grapeseed or light olive oil and ensure your inclusions are completely dehydrated to prevent spoilage.
Control the moisture, control the safety.
The only real danger in infusing oils is botulism caused by trapped water from fresh ingredients. Use only dried herbs and spices, or perform a heat-kill step for fresh aromatics.
- Heavy-bottomed saucepan
- Thermometer
- Fine-mesh sieve
- Cheesecloth
- Sterilized glass bottles
What goes in.
- 2 cupsNeutral oil (grapeseed, canola, or light olive oil)
- 1/4 cupDried rosemary, chili flakes, or toasted peppercorns
Low and Slow Extraction
Keep your heat between 180°F and 200°F. If the oil bubbles aggressively, you are frying the ingredients rather than infusing them, which ruins the delicate oils.
The method.
Sanitize the bottles
Boil your glass bottles for 10 minutes and let them air dry completely. Any residual water will turn the oil rancid within days.
Warm the oil
Pour the oil into the saucepan over low heat. Monitor with a thermometer to ensure it stays below 200°F.
Add the aromatics
Stir in your dried herbs or spices. Maintain the low heat for 30 to 45 minutes, allowing the aromatics to soften and darken slightly.
Steep and strain
Remove from heat and let the oil cool to room temperature. Pour through a cheesecloth-lined sieve into your sterile bottle.
When it doesn't go to plan.
Discard any fresh garlic, onions, or herbs used in the infusion process; do not leave them inside the bottle.
Store infused oils in a dark, cool cupboard or the refrigerator if you used ingredients that were not fully dried.
Label your bottles with the date they were made; infused oils are best used within two months.
The ones that keep coming up.
Can I use fresh herbs?
Only if you blanch them and dry them in a low oven until crisp, or if you use the oil immediately and store it in the refrigerator for no more than four days.
Why did my oil turn cloudy?
Cloudiness usually indicates the presence of moisture or that the oil was heated too high, causing the aromatic compounds to break down prematurely.
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