Infused oils

This photo above is not mine, I got it off a free website. However, it was inspiration on saving  ingredients by making infused oils. I used to make tons of infused oils in the past, especially at the end of summer when I had more herbs than possible! 

There are so many uses for your oils. Imagine a burst of basil added to your salad dressings, dipping for fresh country bread, adding it to veggies just before serving, to pasta, to steak or chicken… I mean the list goes on and on! 

I’ve made spicy oils with red pepper flakes, garlic oils, pepper oils, basil, tarragon, dill… and so on. 

I will put a more detailed explanation on how to make them, but in general, heat a bit of oil, then add the warm oil to the ingredients you want and let steep for at least 20 minutes. Strain if using fresh herbs, garlic, lemon zest… don’t strain if using dried herbs such as pepper, red pepper flakes! You can also change the flavors of vinegars. I also chop up my herbs and add them to butter-shape in a long cigar in plastic wrap and keep in the fridge. This is an excellent was to add flavor to just about any dish. You can also mix zest, spices to the herbed butter-basically the technical term is compound butter! 

Anyway, I just wanted to put it out there to give you ideas if you have products that are on their last legs. 

Enjoy!