Making Herb-Infused Oils
Infusing oil with fresh herbs involves gently heating them together to extract aromatics, then straining the solids to prevent spoilage. The process relies on keeping the temperature low to ensure the herbs steep rather than fry, resulting in a shelf-stable oil that preserves the brightness of fresh ingredients.
The moisture trap
Water is the enemy of shelf-stable infusions. Ensure every herb stem and piece of equipment is bone-dry before you begin to keep the oil safe and clear.
- heavy-bottomed saucepan
- thermometer
- cheesecloth
- fine mesh strainer
- sterile glass bottle
What goes in.
- 2 cupsneutral oil (grapeseed or high-quality olive)
- 1 cupfresh herbs (rosemary, thyme, or chives), washed and thoroughly dried
Keep it below a simmer
Maintain the oil between 150°F and 180°F. If the herbs begin to brown or turn crisp, the oil will develop a cooked, bitter profile rather than a fresh, grassy one.
The method.
Prep the herbs
Strip leaves from woody stems. Lay them on a kitchen towel for at least two hours; even a hint of surface water will turn the oil cloudy.
Heat the oil
Pour the oil into the saucepan over low heat. Use your thermometer to reach 160°F.
Steep
Add the herbs. Remove the pan from the heat immediately. Let it sit for 45 minutes as the oil pulls the color and fragrance from the leaves.
Strain
Line a strainer with two layers of cheesecloth. Pour the oil through into a clean bowl, then transfer to a glass bottle using a funnel.
Other turns to take.
Spicy Chili Oil
Replace herbs with dried chili flakes; keep the heat low and steep until the oil turns a deep, vibrant red.
Garlic Essence
Add two smashed cloves of garlic to the oil. Remove the cloves after the steeping phase before bottling.
When it doesn't go to plan.
Use a neutral oil like grapeseed if you want the herb profile to stand alone; use olive oil if you want the oil's own character to support the herbs.
Store the finished oil in a dark cupboard to prevent light from degrading the vibrant green color.
Small batches are better than large ones; finish your oil within two weeks for the best clarity.
The ones that keep coming up.
Can I leave the herbs in the bottle?
No. Any plant matter left submerged in oil will eventually decompose and pose a safety risk. Always strain thoroughly.
Why is my oil cloudy?
Cloudiness is usually a sign of residual water from the herbs or the oil being stored in the refrigerator, which causes it to solidify.
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