Flavored oils and vinegars

[Richtee]

Probably all of you have seen the fancy-schmancy (and expensive!) flavored oils and vinegars in the stores. Ever considered making your own?

I always have a bottle of pepper vinegar here for my mops and perhaps a dash in a spicy salad dressing. Just add dried peppers to a quart and wait about a week or so. VERY good stuff! Try chipoltes for a bit of smoke even! The small hot chilis and a dash of kosher will result in a great hot "sauce"!

Olive oil is a staple in my kitchen. And I usually have an infused quart on hand. My favorite is a thyme/rosemary/garlic/peppercorn infusion. One thing to remember- spices and garlic especially should be quickly blanched in boiling water, rinsed in cool then dried before placing in the oil.

ON EDIT...please see post below- this is NOT correct!Herbs/spices can contain the botulisim organisim, and the oil is a nice air-free medium for their multiplication.

[Slanted88]

Will try that to see if I get a better flavor! Usually I just rinse then in the dehydrator. Then Olive Oyl..... We do lavender, basil & whatever else Louie has in container's! Garlic doe's get a hot bath.

[Richtee]

I should have added- infused oils should be refridgerated. I usually don't do that, but they don't last too long around here. A quart rarely makes a month. But they will have a tendency to go rancid faster.

[SMOKE FREAK]

Olive oil is a staple in my kitchen. And I usually have an infused quart on hand. My favorite is a thyme/rosemary/garlic/peppercorn infusion. One thing to remember- spices and garlic especially should be quickly blanched in boiling water, rinsed in cool then dried before placing in the oil. Herbs/spices can contain the botulisim organisim, and the oil is a nice air-free medium for their multiplication.

So Rich....Does blanching herbs/peppers lessen the flavor/oils that the herbs have available to infuse into the oil? Just wonderin cause I've never gone that route...but I wouldnt keep it around for a month...and your method may make it keep longer...just wonderin...

[RowdyRay]

I've never tried it Rich. Nor have I bought any. With all the cooking I do, I should. Just might be a great way to add new flavors.

I just got some extremely hot peppers from an asian farmers market. In the dehydrator now. Maybe throw a couple of those into some oil. Hmmmm.

[SMOKE FREAK]

I've never tried it Rich. Nor have I bought any. With all the cooking I do, I should. Just might be a great way to add new flavors.

I just got some extremely hot peppers from an asian farmers market. In the dehydrator now. Maybe throw a couple of those into some oil. Hmmmm.

With the infused vinegars you got nothing to worry about...the oils I think you have to be carefull

[Richtee]

So Rich....Does blanching herbs/peppers lessen the flavor/oils that the herbs have available to infuse into the oil? Just wonderin cause I've never gone that route...but I wouldnt keep it around for a month...and your method may make it keep longer...just wonderin...

Undoubtedly you lose something. I used to drop the stuff in fresh, just "bruise" it a bit. Till I actually washed a batch of homegrown thyme and found ALOT of dirt and stuff on it.

I don't blanch the peppers, but if I'm drying them they are washed befor drying anyway.

[curious aardvark]

have to admit often thought about making flavoured oils - but never actually come across a use for them so never bothered.
I make vanilla vodka - just cut along the pod and drop it into a cheap bottle of vodka. 2 days later: vanallia vodka. And you just keep refilling the bottle. One vanilla pod will for for 4-5 litres of vanilla vodka.

so what do you use your flavoured oils and vinegars for ?
I do have a selection of vinegars. Mainly differentiated by strength and sweetness. Right from strong sherry vinegar down to sweetened black rice vinegar.
Don't use much oil in cooking, most of the olive oil we use goes in the bread I make :-)
But I have to admit I tend to look on flavoured oils and vinegars as just a gimmick the supermarkets use to bump up the price of cheap oil by adding a few cheap herbs and then charging a premium price.
So am I being just a tad cynical and do they have a legitimate use ?

[Richtee]

Aside from mixed salad dressings, flavored oils are quite popular for dipping bread in, especially a hard crust french or italian type bread. They can be poured directly over veggies for flavor. Also used for rubbing meats before roasting.

[curious aardvark]

that would explain it - I don't do none of that lol

You ever made truffle oil ? that might be useful.

[Richtee]

Nope...truffles are not easily available here.

You should give the oil and vinegar a go... what's to lose but a quart or so? Once you have it you'll find uses I betcha!

[SmokinLee]

I wonder if they still make make pure garlic and onion oil. I used to buy McCormicks brand years ago to add to my fish brines, I haven't seen it . I want to make some of these infusions myself. A bud of my brothers makes his own vinegars using a good wine, that would be a good place to start and then infuse. I saved a nice cognac bottle just for the occasion had a cork in it even LOL.

[blues_n_cues]

we have some balsamic & sun dried tomato oil for garlic bread & i like keeping basil infused evoo on hand for italian things.

[SmokinLee]

I had that as an appetizer at a bistro once, just dip your torn bread into that oil and boy oh boy was that ever good.

we have some balsamic & sun dried tomato oil for garlic bread & i like keeping basil infused evoo on hand for italian things.

[curious aardvark]

right you've convinced me (it doesn't take much) :-)

So what's your BEST oil flavouring combination ?
I buy extra virgin olive oil by 5 litre bottle. So got that, garlic - not a problem, how about garlic & ?

A bud of my brothers makes his own vinegars using a good wine,

I don't drink wine these days, but it still seems like a waste. Surely bad wine would be better ?