INGREDIENTS

INSTRUCTIONS

1. Combine peels and oil in a blender. Whirl until the peels are thoroughly
pureed, about 2 minutes.
2. If desired, strain through 2 layers of cheesecloth or a very fine
strainer. Pour into bottles; chill airtight up to 1 month.
Prep time: About 15 minutes Notes: leave the peel in for extra flavor and
color, or strain it out. Makes: 2 cups
Infused (flavored) oils are a quick way to add flavor to marinades, salad
dressings. and grilled foods, but commercially prepared oils can be
prohibitively expensive. Fortunately infused oils are surprisingly easy and
economical to make. All you need to do is whirl the oil with seasonings in
a blender. You can double or triple the recipes if you'd like. The flavored
oils are ready to use the day they're made and will last up to a month if
stored airtight in the refrigerator. Although making these oils is
exceptionally easy. there are a few rules you shouldn't break. First. start
with fresh, high-quality oil---the flavor of an old or low-quality oil
can't be masked by seasonings. Second. make sure flavoring additions are
completely dry. Any water in the oil speeds rancidity. Finally, always
store the oils in the refrigerator.
To savor these infused oils: - --Substitute the oils for plain oils In
marinades and salad dressings. - --Use as a "dip" for crusty breads. -
~-Drizzle lightly over grilled fish or shellfish. - --Use to saute
vegetables to give them extra flavor.
Sunset Magazine, 12/96. MC formatted by Brenda Adams
Posted to MC-Recipe Digest V1 #356
Recipe by: Sunset Magazine, December 1996
From: Brenda Adams <adamsfmle@sprintmail.com>
Date: Sat, 28 Dec 1996 01:54:25 -0800

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