I use this oil for roast vegetables, soups, sauces, vinaigrettes and to sauté and roast game dishes. I even use it to make fall spice granola! (See recipe)
Yield: 3 cups
Time: 15 minutes (plus 2 days to infuse the flavors)
Ingredients
3 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground cloves
1 tablespoon ground coriander
1 1/2 Tablespoons ground ginger
1 tablespoon ground star anise (optional)
3 cups neutral oil like canola or grapeseed
Preparation
1. Place the spices in a bowl. Warm the oil and whisk into the spices.
2. Pour the oil into a container with a tight-fitting lid and seal it. Let it stand out at room temperature for 2-3 days, shaking it 2 times a day.
3. On the last day do not shake. Pour or ladle the oil through a cheesecloth, making sure not to disturb the spices at the bottom.
4. Store at room temperature for 2-3 weeks or up to 3 months in the refrigerator
Notes:
This method can be made with any spice combination.
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