Flavored Butter

 Flavored Butter 

Flavored Butter

Flavored Butter

 

Flavored oil, infused with herbs and spices, is a great salad dressing, unusual flavoring or even a full meal. Tell you about a few rules of preparation of flavoured oils and share interesting recipes.

To make flavored butter was easy, and the finished product is stored for a long time and not spoiled, you need to be familiar with the basic rules. Follow themto the inside of the bottle with your flavored butter exuberance not bacteria. If you do not follow the rules, risk to spoil the product, poison or of contractingbotulism.

 

Basic rules of preparation of  Flavored Butter

Rinse out all the ingredients and dry thoroughly. Best left to dry herbs and spices overnight. Bacteria do not multiply in oil, but can develop in water, remaining on slips of paper and small stalks of grass.

No matter what kind of containers or bottles you use, wash, disinfect and dry each of them.
When you prepare a flavored oil, store it in the refrigerator. Shelf life of this product is 30 days.
Do not use a flavored oil for frying and frying. Particles of herbs and spices will burn and give off an unpleasant smell and taste the dish.
Before using the oil, remove it from the refrigerator and let it sit for 20 minutes. Let them warm up to room temperature.
All recipes apply extra virgin olive oil. You can substitute sunflower oil odourless.

1. Lemon oil

 

Ingredients:

250 ml olive oil
zest of two lemons

Cooking:

Heat the oil over low heat. It should not boil. In a pan put lemon zest and leavebask in the 20 minutes. Then turn off the heat. When the butter has cooled, pour into the bottle. Percolate is not necessary.

 

Use

Can be refilled salads, add in fish or poultry.

 

2. Spicy spicy oil

 

Ingredients:

  • 250 ml olive oil
  • 2 tablespoons of dried chilli flakes

Cooking:

Crumble (with hands or a spoon), whole Chile peppers. Heat the oil in a frying pan. Place the Chile flakes in a pan and warm even 5 minutes. When the butterhas cooled, pour into the bottle. Percolate is not necessary.

 

Use

You can add in Asian dishes, pizzas, meat dishes, to roast vegetables.

 

3. Basil oil

 

Ingredients:

  • 250 ml olive oil
  • 3050 g fresh green leaves of Basil

Cooking:

Put the basil leaves in a blender, add butter, whisk the puree. Heat the mixturein a frying pan for 45 seconds. Hot oil pour through a fine strainer into a container to remove particles of basil leaves. Oil should cool down. At the bottom of the container, you will see a dark residue. It consists of water and tiny remnants of the Basilica. Pouring oil in the bottle, try to residue left in the container.

 

Use

Can be refilled in Italian cuisine.

 

4. Rosemary oil

 

Ingredients:

  • 250 ml olive oil
  • 36 sprigs Rosemary

Cooking:

Place the Rosemary to the Pan, add the oil. Warm 5 minutes. When the butterhas cooled, remove the sprigs of Rosemary and put them in a container (bottle). Then pour the oil there.

 

Use

You can add in meat and fish dishes.

 

5. Garlic oil

 

Ingredients:

  • 250 ml olive oil
  • 1 large head garlic
  • juice of half a lemon

Cooking:

Peel the garlic cloves, put in a bowl and pour lemon juice. Stir, leave on for 15minutes. Preheat oven to 356 F. Lay one layer of toes in shape for baking. Do not pour lemon juice: it still comes in handy.

Pour garlic all olive oil. Bake 30 minutes. Remove from the oven and let it cool.Spoon remove the cloves from the form in a container. You can pour their remaining lemon juice and pure oil, refrigerate and then use this mixture in another dish. Olive oil from the baking dish pour into the bottle.

 

Use

Universal oil that will come in handy for any dish.

All recipes can be translated differently. Can you not warm, and just mix the butter and spices in a dark glass bottle. Then this oil should infuse 1214 days. But this way of cooking is not suitable for garlic oil, because it can go bad or become dangerous for health.

6. Flavored oil for fresh bread

This oil is delicious by itself and can become an irreplaceable part of breakfast.The combination of spices is perfect to fresh bread. Therefore, this flavored butter so nice Dunk a slice of baguette.

 

Ingredients:

  • 500 ml olive oil
  • 1 tablespoon dried Basil
  • 1 tablespoon dried parsley
  • 1 tsp thyme
  • 1 tsp dried oregano
  • 1 teaspoon black pepper
  • ½ teaspoon dried Rosemary grinded

Cooking:

Warm spices in a pan to enhance the smell. Pour the warmed spices into the bottle and fill with oil. This oil can immediately bring to the table.

 

Use

Oil serve in small containers to fresh bread for breakfast or as a snack to wine(along with baguette). Before serving you can add salt and Add finely chopped garlic. Goes well with grated hard cheese, olives and dried meat.

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