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Dining & Wine

Flavored Cooking Oil: Easier Than It Sounds By MARK BITTMAN Published: June 26, 2009

Evan Sung for The New York Times FLAVORED oils are invaluable summer ingredients, at home over salads, grilled vegetables, meat, fish or almost anything else for that matter. They're also among the simplest exotic kitchen creations imaginable. You can pay $15 or even $30 for a half-liter bottle of flavored oil, or you can pay for oil plus herbs plus bottle, more likely to be around $10 a liter, and wind up with something considerably better. And when you make these yourself, not only do you know the quality of your ingredients, you know how you want them combined; when I see chili-rosemary-chive-pink peppercorn oil, for example, I want to run the other way. When I make ginger oil, I can't wait to cook with it. Start with decent extra virgin olive oil and any herbs or aromatics that you like. Garlic or ginger oil, for example, make super last-minute additions to non-sautéed dishes, like mashed potatoes or steamed vegetables. Rosemary oil is fantastic brushed on grilled lamb, chicken or full-flavored fish. Two flavors can work together if they're complimentary: think ginger-garlic, rosemary-thyme or bay leaf-peppercorn. Heat the oil with your aromatics, let it bubble a few minutes, cool and use. You can leave the flavorings in the oil (the flavor will continue to get stronger) or strain them out. Food safety experts recommend that you do not leave flavored oils at room temperature for more than two hours; refrigerate them, and use them within a week.

Related Recipe: Flavorfully Infused Oils (July 1, 2009) 1/2 cup washed and dried fresh herb leaves: rosemary, thyme or oregano, etc., or dried bay leaf; or 2 tablespoons whole spice: star anise, peppercorns, cloves, allspice, nutmeg, dried chilies, etc.; or 4 garlic cloves, lightly crushed; or 4 tablespoons fresh ginger slices, roughly chopped shallot or scallion, etc.; or A combination of your choice Pinch salt 1 cup extra virgin olive oil. Combine ingredients in a saucepan over low heat. Warm mixture until it bubbles, then continue to simmer, the oil bubbling all the while, for at least five minutes. Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a week. Yield: 1 cup.

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