Making your own cooking oil that is flavored with fresh herbs is a great way to take your cooking up a notch, without a lot of work! If you have fresh herbs handy, you can do this anytime, too, just by having your favorite cooking oil on hand. Make it up and use over the course of a couple days, otherwise refrigerate it to keep it good. Here’s how to make your own Homemade Herb Infused Cooking Oil!
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For this homemade herb infused cooking oil I used grapeseed oil, but you can also use extra virgin olive oil or any other oil you prefer instead, just use the same ratio that is in this recipe. Also, you can change up the flavors by changing up the herbs. I used what I had on hand and it was great, but any other herbs you like will work just fine too.
Homemade Herb Infused Cooking Oil
You Will Need
Glass salad dressing bottle with a lid or a glass Mason jar with a sealable pour lid
Fresh herbs, enough to cover up to 1/3 of the bottom of the bottle or jar (I used about 6 to 7 leaves basil, 3 sprigs rosemary and a couple sprigs of dill) rinsed and gently patted dry
1 to 1.5 cups grapeseed oil (or other oil of your choice)
Directions
1. First take your herbs, after rinsing and patting dry, and rub them in the palm of your hands, back and forth. This will help release the essential oils and flavor faster than soaking them in the oil alone would.
2. Add each piece of herb into the bottle. They should fill about 1/3 of your bottle. Of course, each bottle is different, so just figure out how much to use as best as you can. If you don’t have enough you won’t taste the flavor very much in your food.
3. Next, measure out your grapeseed oil and fill the bottle, using a funnel if needed, covering the herbs well. You should leave a 1″ – 1.3″ space at the top of the bottle to let it breathe, so be sure not to overfill.
4. Place your lid on the bottle and give it a good shake to blend well.
Use your homemade herb infused cooking oil as a base oil in cooking or salad dressings. Use it up within a day or two if you’re leaving it out on your counter. If you want it to last longer, refrigerate after use to keep it fresh for up to one week.
Have you ever used an herb infused cooking oil?
Homemade Herb Infused Cooking Oil
Description
It’s easy to make a homemade herb infused cooking oil! Follow this recipe using the cooking oil and herbs of your choice! It makes food so flavorful!
Ingredients
- Glass salad dressing bottle with a lid or a glass Mason jar with a sealable pour lid
- Fresh herbs, enough to cover up to 1/3 of the bottom of the bottle or jar (I used about 6 to 7 leaves basil, 3 sprigs rosemary and a couple sprigs of dill) rinsed and gently patted dry
- 1 to 1.5 cups grapeseed oil (or other oil of your choice)
Instructions
- First, take your herbs, after rinsing and patting dry, and rub them in the palm of your hands, back and forth. This will help release the essential oils and flavor faster than soaking them in the oil alone would.
- Add each piece of herb into the bottle. They should fill about 1/3 of your bottle. Of course, each bottle is different, so just figure out how much to use as best as you can. If you don’t have enough you won’t taste the flavor very much in your food.
- Next, measure out your grapeseed oil and fill the bottle, using a funnel if needed, covering the herbs well. You should leave a 1″ – 1.3″ space at the top of the bottle to let it breathe, so be sure not to overfill.
- Place your lid on the bottle and give it a good shake to blend well.
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I have an abundance of herbs right now! Pinning to make this!