These are dead easy to make and have endless applications in the kitchen. Use them to baste or brown ingredients and they will add pizzazz and excitement to stews and roasts. Likewise, they will jazz up a panful of onions or other vegetables for a soup or sauce and impart character to fish dishes. Herb oils come into their own when drizzled over summer or winter salads; they are also excellent used in mayonnaises and dressings. The basic principle is to choose robust flavorings and leave them for long enough to impart their mighty characters to the oil. Always use a good-quality oil as your base (see pp. 30ā31). In all cases, to prevent the oil from becoming rancid, store in a cool place and use within 6 months.
Ingredients
Preparation
Lightly pack a dry, sterilized 20-ounce jar (see p. 152) with freshly gathered herbs such as basil, rosemary, thyme, sage, or oregano. You can use individual herbs on their own or mix a few together. Pour in 2 cups plus 2 tablespoons of olive oil and store in a cool place for a couple of weeks before straining and rebottling the oil.
