Infused Oils and Vinegars add depth and flavor to any dish, and they are simple to make! In this edition of thyme2eat, I have made Rosemary Oil, Tarragon Vinegar, Basil Balsamic, and Italian Blend Vinegar. There a few important facts to keep in mind when making infused oils an vinegars. The most important is using a clean and sterilized bottles to store the vinegars and oils. You can find bottles at your local craft store or food specialty shop. The quickest safest way is to boil the glass bottles in water for at least a minute, carefully remove with tongs and dry completely. The second fact would be to gather your fresh herbs from the garden a few days before wash with cold water, and keep in a cool dry place. THis is a key step in the “infused oils” because the herbs need to be completely free of moisture, to prevent bacterial growth. Once These Steps are complete its time to INFUSE!
Infused Rosemary Oil,
8 oz Sterilized glass bottle ( bottle size can vary just adjust oil accordingly)
8 oz ’Light or ‘Dipping Olive Oil”
4-5 Rosemary Sprigs
After Rosemary has dried for a few days, In Sauce pan heat the olive oil to a simmer, add 2-3 Springs of Rosemary and remove from heat. Let cool. Using a funnel or a pitcher with a spout pour into sterilized glass bottle. Add the remaining rosemary springs in bottle for garnish. Rosemary oil can be used in place of any oil when marinating any meat or chicken, or roasted potatoes. Or simply used as a dip for a nice crusty loaf of bread.
Infused Basil Balsamic
8 oz Balsamic Vinegar (Quality is important, the more the balsamic is aged the sweeter, and less harsh it will be, price will also reflect quality)
8 oz Sterilized glass bottle ( bottle size can vary just adjust oil accordingly)
8 Sprigs of washed & patted dry basil
In a sauce pan heat the balsamic to a light simmer. Remove from heat, and add 6 of the basil sprigs. Let cool Completely. Add to the 8 oz Sterilized glass bottle, garnish with the remaining sprigs. I love to drizzle basil balsamic over garden fresh tomatoes, or fresh mozzarella. Or use it instead of store bought balsamic dressing.
Infused Tarragon
8 oz of White Wine Vinegar , again quality is important, and price will reflect a good vinegar.
8 oz Sterilized glass bottle ( bottle size can vary just adjust oil accordingly)
10 sprigs of Tarragon washed an patted dry
In a sauce pan bring vinegar to simmer, remove from heat, and add all the tarragon. Let cool. Add vinegar and tarragon to bottle. The acid vinegar will change the color of the tarragon, but this does not affect flavor. I like to add a splash of tarragon vinegar when I am sauteing a piece of chicken or even fish, right at the end when chicken or fish is almost done add a splash of the vinegar, and a pat of butter, makes a great quick butter sauce.
Infused Italian Blend Vinegar
8 oz of White Balsamic Vinegar , again quality is important, and price will reflect a good vinegar.
8 oz Sterilized glass bottle ( bottle size can vary just adjust oil accordingly)
2 sprig of washed, and dried Rosemary sprig,
3 Sprigs of basil, washed and dried
2 sprig of sage, washed and dried
3-4 sprigs of oregano, washed and dried
In a sauce pan bring vinegar to simmer, remove from heat, and add all but one of each the herbs. Let cool completely. Add the remaining herbs. for garnish. Italian blend vinegar is great with salads, pasta salads, or even on your favorite Italian Sub. The options are endless.
Till next Thyme-
Callie
