Flavored Oils

Flavored oils make a light, interesting alternative to vinaigrettes and other sauces when used to dress a wide variety of dishes. They are especially suitable for simple steamed, sautéed, or grilled items, but they can be used with cold foods as well. When used as a sauce, the oil is usually drizzled around or, sometimes, over the item on the plate. A tablespoon (15 mL) or so per portion is often enough.

The simplest way to flavor an oil is simply to put some of the flavoring ingredient in the oil and let it stand until the oil has taken on enough of the flavor. For most flavorings, however, this is not the best way to extract the most flavor. The flavoring ingredient may need some kind of preparation before adding it to the oil. For example, dry spices develop more flavor if they are first heated gently with a little bit of the oil.