Ginger Oil

4 tablespoons Ginger, ground
1 cup Oil, Grape seed or Safflower
3 tablespoons water

In a medium bowl, whisk the ginger with 3 tablespoons of water to form a paste. Gradually whisk in the oil. Pour into a jar and let stand at room temperature for at least 2 days. Carefully pour off the clear oil into a jar and discard the ginger sediment left behind. The oil can be kept covered in the refrigerator indefinitely.

Flavored Oil for Stir Frying

2 cups oil
2 tablespoons fresh chopped gingerroot
2 tablespoons crushed red pepper flakes
5 slices garlic cloves

Heat gently for 5 minutes. Cool; transfer to a glass jar. Cover and refrigerate, do not store at room temperature. Use the oil for stir-frying.

Infused Oils - 4 Techniques for Making

Here are some guidelines for making your own infused oil. Always sterilize the bottles into which you will put the oil. Wine bottles are a good choice, but you may want to use smaller containers, such as cruets, because the flavor of infused oil, like all oils, deteriorates with age.

Don't use more expensive extra-virgin oil to make infused oils. Because you are introducing flavors into the oil, you do not need or want the often peppery or perfumey flavor that is intrinsic in fine first pressings of olives. Don't exclude grape seed and canola oils, especially for flavors such as ginger, mint, and mustard.

In his book "Marinades" (Crossing Press), Jim Tarantino says that he uses grape seed oil for steeping fresh herbs. When he is heating the oil to make infusions with dried chilies, mushrooms, curry, dried lemon grass or other Asian spices, he prefers light peanut or canola oil. Pure good-quality olive oil is a good match for spices and herbs; rosemary, oregano and the like, with Mediterranean character.

After the flavoring ingredients are placed in the oil, keep the bottle in a cool, dark place while it is infusing. Crumple and bruise herbs such as basil before adding them to the oil to help the flavor and aroma to escape.

These are four main techniques for infusing oil:
Simply clean herbs (or use dried ones) drop them in a bottle of oil and allow to sit in a cool dark place for at least two weeks. This technique does not produce an oil with added color.

Blanch an herb such as basil in boiling water for a second or two, pat dry with paper towels, puree the herb with a bit of oil and then add it to more oil. After a few days, strain the oil. This method has produced lightly tinted, highly flavorful but sometimes muddy-looking oil. When omitting the pureeing step, and simply adding the blanched herb to the oil, the result is a highly flavored, fragrant oil, but not one that changed color.

Warm the oil in a microwave for a few minutes, in a saucepan over medium heat, or in a double boiler. You can add the infusion ingredients while warming the oil, or drop them in after the oil is warm. This method is speedier. It produces flavorful oil in a day or two.

Make a paste. This method comes into play when using dried spices. As described by James Peterson in his book, "Sauces", ground spices (as well dehydrated foods such as dried mushrooms) must be moistened before being combined with oil. Then, if using ground spices, make a paste with an equal amount of water before whisking the paste into a quart of oil. Allow to stand for a week before straining. The author made an interesting cardamom oil and an orange curry oil this way.

Lemon Spice Oil
Stir this oil into cooked rice or pour it sparingly onto poached, steamed or sautéed fish.

1 teaspoon freshly grated lemon zest
10 whole cloves
1 bay leaf
1/2 teaspoon cinnamon
1/2 teaspoon whole allspice
1/2 teaspoon whole black peppercorns
1 tablespoon fresh lemon juice
1/2 cup peanut or vegetable oil

Preheat oven to 300 degrees. With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste. In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month. Makes about 1/2 cup.

Ingredients for the various other flavored oils are listed below. The directions for preparing them are as follows:

Preheat oven to 300 degrees. In a 1-cup metal measure or very small metal bowl, combine all ingredients. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

Makes about 1/2 cup.

Ma-La Oil

1 c Corn or peanut oil
1 c Japanese sesame oil
1/2 c Thinly sliced green and white scallion rings
15 Quarter-size coins fresh ginger, smashed
2 tb Szechwan peppercorns
2 tb Shockingly pungent dried red chili flakes
2 ts Kosher salt

Combine all of the ingredients in a heavy, non-aluminum 1-1/2 quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225¼F, stirring occasionally. Let simmer for 15 minutes, checking to ensure the temp. does not rise. Remove from the heat and let stand until cool or overnight.

Strain the oil without pressing on the solids; then, discard the solids. Store the oil in an impeccably clean glass jar at cool room temperature.

Makes about 2 1/2 cups

Menu Suggestions: Because of the large proportion of sesame oil, this is a rich oil. A little goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just-smoked or roasted bird gives an inimitable touch of lushness. If you are a bread baker, brush a bit on your next loaf; if you are tossing pasta, drizzle a bit on the noodles just before serving.

Pesto Oil
This oil is good in vinaigrettes or on mashed potatoes or sandwich fillings.

1/2 cup packed fresh basil leaves
1 small garlic clove, crushed
1/2 cup olive or vegetable oil

Preheat oven to 300 degrees. In a 1-cup metal measure or very small metal bowl, combine all ingredients. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

Makes about 1/2 cup.

Porcini Mushroom Oil


12 Mushrooms, Porcini dried
2 cups pure olive oil
1 1/2 cups hot water

Rehydrate the mushrooms in the hot water until they are soft, about 10 minutes. Take the mushrooms out and pat them dry with a paper towel. Put the mushrooms with the oil in a microwaveable dish and warm the oil slightly for about 1 to 2 minutes, or until the oil feels warm to the touch. Set aside, uncovered, until the oil is cool. When completely cooled, cover and allow to steep in a cool, dark spot for a day or two. The oil will be fragrant and woodsy tasting in 24 hours, but the flavor will increase if you let it steep for another day or two before using. Strain out the mushrooms, if you like, before using. Use this in Asian salad dressings, to stir fry or in making fried rice.

Roasted Garlic Oil

1 cup Oil, Canola or Peanut
5 Garlic cloves, peeled

Place the oil and garlic in a saucepan over medium heat. Cook until the garlic turns golden brown.

Turn off the heat and cool the mixture to room temperature before pouring into a clean bottle with an airtight lid.

Keep in a cool, dark place or refrigerate.

It will remain flavorful for about 1 month.

Scallion Oil Hanh la Phi

" Many Vietnamese dishes require this delicate scallion- flavored oil. Brushed over noodles, barbecued meats, vegetables or breads, it complements each item."

1/4 c Peanut oil
2 Scallions, finely sliced

Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Remove the pan from the heat and add the sliced scallions. Let the mixture steep at room temperature until completely cooled. This oil mixture will keep stored in a tightly covered jar at room temperature for 1 week. Yield: 1/4 cup

Spiced Oil

1/2 carrot
1 slice lime
1 slice lemon
1 fresh bay leaf
4 fresh basil leaves
1 sprig fresh thyme
3 cloves unpeeled garlic
1 teaspoon black pepper
1 sliced red pepper
3 1/2 cups olive oil
1 sprig fresh rosemary
1 slice tomato
2 shallots
1 teaspoon red pepper
1 scallion

For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads.

Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely.

Spicy Lemon Oil

2 pounds Lemons (4 or 5)
2 tablespoons Coriander seeds
1 tablespoon Peppercorns, black
6 Lemon Leaves, fresh
3 Bay Leaves, fresh or dried
4 cups Oil, Olive Fruity

Cut each lemon into quarters.

Put 1/3 of the cut lemons into a dry, sterilized jar with a lid.

Sprinkle with about 1/3 of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way.

Cover with the lid and allow to stand for 24 hours in a cool place. The next day, pour the olive oil into the jar and cover it again. Let stand for 3 days. At the end of 3 days, remove and discard the lemons.

Strain the oil through a sieve lined with several layers of cheesecloth.

Decant into a dry, sterilized bottle. Seal with a cork and refrigerate. Will remain flavorful for up to 1 month.

Spicy Pacific Rim Oil

1/4 cup Oil, Sesame
1 1/2 cups Oil, Canola
6 cloves Garlic peeled and crushed
1 tablespoon Peppercorns
2 Lemon grass stalks outer leaves removed & chopped
3/4 cup Chile pods, dried
1 Ginger root with peel, chopped

Combine all of the ingredients in a saucepan. Partially cover and cook over medium heat until the garlic turns a golden color. Turn off heat, cover and allow to cool. Take out the garlic and pour the remainder of the mixture into a sterilized glass bottle. Tightly cap the bottle and refrigerate or allow the mixture to steep in a dark, cool place for at least a month.

Szechwan Peppercorn Oil

6 tablespoons Peppercorns, Szechwan
2 cups Oil, Corn or Peanut
2 tablespoons Chile Flakes, dried red
2 1/2 tablespoons Ginger, fresh, finely minced
2 tablespoons Scallions, green & white, cut in rings

Heat a large skillet over moderate heat until hot enough to evaporate a bead of water on contact. Add the Szechwan peppercorns and stir until toasted and fragrant, 2 to 3 minutes. Adjust the heat so the peppercorns brown without scorching. Combine the peppercorns and all of the remaining ingredients in a heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally. Let simmer for 15 minutes, checking to ensure the temperature does not rise. Remove from the heat and let stand until cool or overnight.

Strain the oil through a fine-mesh sieve and discard the solids. Store the oil in an impeccably clean glass jar at cool room temperature. This oil is particularly good for salads. Its herbal quality also makes it a nice partner to poultry or beef dishes.

Walnut Oil

3/4 Cup walnut pieces
1 1/3 Cups vegetable oil

Preheat oven to 350. Drop walnuts into boiling water in a small sauce pan. Boil 3 minutes, drain. Spread in single layer on cookie sheet.

Bake 15 - 20 mins., till golden brown, stirring once. Cool to lukewarm. Place warm nuts in plastic bag, crush w/rolling pin.

In large jar, combine nuts & oil. Let stand in cool place or chill, for 3 days.