Making Infused Oils

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By Anne Willan

Published 1989

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Oils that have been infused with herbs or spices are intended for seasoning marinades and salad dressings rather than for cooking. Not only will their distinctive aroma fade when heated, but their flavor is often so strong that just a few drops will pervade a whole dish. The best oils to use are light varieties such as sunflower and safflower that will form an ideal background for a subtle blen