Why pay the expensive retail price for flavored and infused oils when you can make them at home at a fraction of the cost?
*Select your container
You should only use glass jars or bottles that are free of cracks or nicks and can be sealed with a screw-band lid, cap or cork.
* Prepare containers
Wash jars thoroughly with dish soap and rinse in scalding water. Put jars and lids in a kettle and cover completely with hot water. Bring water to a boil, covered, and boil jars and lids 15 minutes from time that steam emerges from kettle. Turn off the heat and let jars and lids stand in hot water. Put jars and lids onto kitchen towels to dry.
*Prepare Ingredients
Thoroughly wash your herbs, fruits, vegetables.
*Fill Jars and Seal
Some Flavored Oil Recipes you can try-
Hot Chili Oil
2 cups olive oil or vegetable oil
7 fresh red hot chili peppers
15 peppercorns
2 bay leafs
Heat oil gently in a double boiler. High heat discolors the oil and it becomes rancid very quickly. When oil is hot, add your chili peppers, peppercorns and bay leafs.
Pour into the bottle and seal. Allow to stand for 2 weeks before using to allow the flavors to combine with the oil.
25 cloves of fresh garlic cloves
31/4 cup of extra virgin olive oil
Peel the garlic . Then heat the olive oil until it comes to a gentle simmer, and add the peeled garlic cloves. Simmer for about 20 minutes or until the garlic is tender. Remove from the heat and let it cool completely. Strain the garlic from the oil, and pour oil into a clean bottle and seal with a cork top.
Rosemary Oil
21/2 cups extra virgin olive oil
4 sprigs of fresh rosemary
Put the sprigs of rosemary in a clean bottle. Pour the olive oil in. Make sure they are all covered with oil. Put a tight cork on it and let it steep at room temperature for a week. Strain and discard the rosemary, and recap the bottle tightly. Great brushed on chicken and fish. Use within ten days.
I recommend that all home-prepared flavored oils be stored at refrigerated temperatures. If the product was flavored with a fresh herb or vegetable, the shelf life of the product is about three weeks in the refrigerator. The shelf life is longer for oils made with dried flavorings.
Tony Chachere's Famous Creole Seasoning is an all in one seasoning that is used throughout the south. It is often refered to simply as Tony's. It is a must to have around if you are cooking an cajun dishes but it is also great to season just about anything. Even though it is a creole seasoning it is on the mild side. If you like it spicy the company offers it at different spice levels.
