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Herb Oils
Making herb oils is very simple. Take about 1/4 pint (100ml) good quality olive oil and add some washed and dried herbs or good quality dried herbs - approximate quantities are listed under each herb below. Shake the bottle every day for about two weeks. Once that time has passed, your oil should be smelling quite strongly of the herb. Strain it to remove the old herb and add some fresh. If it doesn't smell strong enough, then continue the process for a further week. By this time, your herb oils should be ready to use.
Using Herb Oils Herb Croutons Alternatively, put some herb oil in a bowl and stir in your cubes of bread - stir well so that they are thoroughly coated with the oil. Then spread on a baking sheet and bake in the centre of a hot oven for about 5 minutes - it's a risky method as I normally burn them this way - I prefer the frying pan method :-) Also, you can brush the crusts of bread prior to baking to give a delicate herby flavour. Below is a list of common herbs used to make herb oils and their main uses. It is by no means an exhaustive list - tastes differ and you must do what you think you'd like best.
Basil Oil Basil is excellent with tomatoes, so you can use it in any salad dressing. Use in the softening stage of all tomato pasta sauces. Basil flavoured croutons to accompany tomato based soups. Brush onto shellfish, sole or mackerel prior to grilling. Drizzle over grilled or baked tomatoes. Heat basil oil to make an omelette extra tasty. Bay Leaf Oil Use to brush any meat prior to grilling or roasting. Bay is a universal herb in tenderising meat, so it's suitable for any. Also stronger flavoured fish would benefit from brushing prior to grilling or barbecueing.
Chive Oil A lovely delicate onion flavour. Heat some oil in a pan to make an omelette. Make chive herb croutons to accompany asparagus, potato, cauliflower or cheesey based soups. Use to soften onions or garlic in the preparation stages of any recipe that uses onions or garlic :-) Brush on plain grilled meats or fish of any type.
Dill Oil Dill has a 'sharp' flavour and will make bland food much more interesting. Excellent with advocado - so make a salad dressing with it. Dill croutons with fish soups and any chicken, tomato, asparagus or 'pulse' (beans, peas etc) based soups. Drizzle on warm asparagus. Brush on plain grilled halibut, trout, mackerel, snails - most fish will benefit from dill oil. Use it to rub the chicken skin prior to roasting.
Garlic Oil1 or 2 cloves depending on taste. Dried garlic - about 1 - 2 tspns Well - what isn't garlic good for? It's anti-social I suppose - that's its downside - it smells! Dab a bit behind your ear to keep the vampires away. Use it in as many ways as you possibly can. Garlic croutons with any soup. Brushed on any meat or fish or vegetable prior to grilling, baking or barbecueing. In the frying stages of any recipe where whole garlic would be too overpowering. Wonderful on hot shrimps or prawns. Brush over lobster before cooking. Brush over a mixed shellfish dish - eg mussels, shrimp etc.
Rosemary Oil Very strong, distinctive flavour, so use with caution. Use to make plain, cheese or ham omelettes - heat the oil in the pan before adding your eggs. Rosemary croutons with strong soups - eg minestrone, ham and pea, turtle, meat or game. Brushed onto plain game, pork or strong flavoured fish like halibut, eel or salmon. Fry mushrooms in rosemary oil. Try using it to pre-cook your risotto rice.
Sage Oil Another strong flavoured herb and should be used with caution. Sage herb croutons with fish soups and beef or lamb soups. Brush on strong flavoured fish such as eel, halibut and all fatty fish. Brush on plain grilled pork and the vegetables that accompany your pork meal.
Thyme Oil
Herb croutons for tomato, minestrone or pea soup. Brush on plainly cooked lamb, mutton, pork or sausages or on the vegetables that accompany those meats. Good to rub a chicken prior to roasting. Try frying liver in it - very tasty - the pan juices will be exquisite :-)
Herb Oils - to Recipe Index
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