Herbal Oils and Butters

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Herbal Oils & Butters

 

 

Herbal Oils & Butters are easy to make and are wonderful additions to the chef's kitchen. Unfortunately, it has come to light recently that oils containing herbs that are not stored properly provide the perfect environment for the very harmful toxin we know as botulism.

 

 

 

Commercial herb/oil preparations contain substances that inhibit the growth of these toxins, but we at home do not have these resources. The beautiful bottles filled with herbs don't have to be history, however. You can still have that fragrant and good looking holiday oil, but it has to be stored properly in the refrigerator, and for only 3 weeks maximum. Having said that I will list below both the old-fashioned way of making herbal gourmet oils, and the more accepted new way that is safer and stores better.

 

 

 

Herbed Oils

 

Herbed Oils can be used in a variety of marinades, sautes, salads, and as a dip for crusty breads. The proportion of oil to herb is important as far as strength and taste of the finished product, so use the guidelines below to start, and then feel free to experiment on your own with different combinations and strengths.

 

 

 

The new procedure for making flavored herbal oils is to measure the appropriate amount of cleaned and chopped herbs (1/2 cup chopped fresh herb sprigs or

 

leaves and 1/4 cup dried), place in a non-metal pan with a cup of oil (olive peanut, safflower, or sunflower oil are appropriate), then gently sauté the herbs in the oil until it's fragrant and warm - about 5 minutes. Sauté gently and do not let this mixture come to a boil. Strain, place in decorative bottles, and store in the refrigerator. These oils will stay good longer than the old-fashioned kind, but in general they should be made on-the-fly whenever needed and not stored for over a month or so.

 

 

 

Please check out the link below for combinations of herbs that go well with

 

different types of oils. If you prefer to start out simply, you can make single-herb oils. See below for a sampling of some herbs and the appropriate types of oil to try. This is not a complete list by any stretch, so do experiment on your own once you are comfortable with the basics.

 

 

 

Olive Oil goes well with Basil, Fennel, Garlic, Cayenne, Rosemary, Thyme, Tarragon. Sunflower Oil goes well with Basil, Rosemary, Tarragon, Thyme.

 

Safflower Oil is complimented by Basil, Garlic, Rosemary, Thyme.

 

Peanut Oil is enhanced by Garlic, Basil, Thyme, Rosemary.

 

 

 

Use these single combinations, or experiment with your own for salad dressings, sautes, marinades, etc.

 

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Herbed Butters

 

To make a tasty herbed butter to be used on toast and biscuits, steamed vegetables, sautés, and chicken or fish, combine about 1 tablespoon of fresh or 1/2 tablespoon of dried herbs in softened butter. Place this mixture in butter molds or ice cube trays and cover with plastic. It will keep in the refrigerator for about one month, and in the freezer for about three months.

 

 

 

Diana Gonzalez

 

 

 

Nothing wastes more energy than worrying - the longer a problem is carried, the heavier it gets. Don't take things too seriously - live a life of serenity, not a life of regrets.

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