I use a lot of infused oils some of my favorite to use in salads, dippings for bread and cooking in general. Infused oils are wonderful as it can add a lot of flavor to your cooking.I am a cilantro fan and thought why not try making a cilantro oil.
To use as an accent for many of my Mexican food recipes.
Tthis is so easy to make.
Cilantro Oil
2 cups of fresh cilantro
1 cup olive oil
salt and pepper to taste
I use almost all of the cilantro with the exception of the thicker ends of the stems. Place all ingredients in a food processor and blend till quite smooth. The mixture will be runny not like a paste. Place the mixture in a fine sieve and place the sieve over a glass container. If plastic it will probably stain your container. Sore in the refrigerator and will keep for about 2 weeks.
The above recipe makes about one third cup or so. But you do not need much because the flavor is quite intense.
Drizzle oil in a spicy tortilla soup, on carnitas for soft tacos, or maybe on a salad. Try making an infused oil yourself – you’ll be glad you did.
But if you don’t like cilantro check this out!!! www.nocilantro.com
6 comments:
I'm running right out to buy some cilantro. I love the flavor but I do have a friend that hates it, she's the Husband Whisperer
french benefits:: Hail Cesar Millan
Do you ever cook the oil to infuse it?
Funny, I was just thinking about making an infused oil only with garlic. I've seen done, where you heat the oil and garlic slowly on low heat.
I wanted to have it on hand for marinating chicken.
Yours sounds great too, only I might try it with fresh parsely instead. Thanks for the idea!
for this infusion no it was not cooked. If you look at different recipes for infusing oil some heat the oil others don't........
take a look at this site.
as mentioned in my post this makes a very small amount.
http://homecooking.about.com/library/archive/blcon3.htm
I had no idea that making infused oils was so easy.
We just bought bunches of fresh organic herbs on the weekend. I think I'll try this out, since I'm no longer sure how I'll use them up before they go bad--I'm afraid I overbought in all my enthusiasm.
I have been meaning to do infused oils too, basil and fennel, and now I have the inspiration. Thanks!
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