FLAVORFULLY INFUSED OILS
Steps:
- Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
- Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams
OLIVE OIL WITH LEMON AND BAY LEAF
from William-Sonoma Kitchen Library via Recipesource.com. Makes for great dipping oil. I order my bottles from Specialitybottle.com.
Provided by Cathleen Colbert
Categories Lemon
Time 25m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Scrub the lemon to remove surface impurities; rinse and dry well.
- Pour olive oil in a small heavy saucepan.
- Using a zester, add lemon zest directly to olive oil.
- Add bay leaf and peppercorns.
- Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
- Remove from heat and cool slightly.
- Transfer oil to hot, sterilized bottle and seal.
- Can be stored at room temperature for up to 2 months.
Nutrition Facts : Calories 1952.3, Fat 216.6, SaturatedFat 29.9, Sodium 11.2, Carbohydrate 16.9, Fiber 7.3, Sugar 0.1, Protein 2.2
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