Make herbal oils and herbal vinegar and what they fit
Herbal and seasoning oils and vinegars can be easily produced by yourself. They are inexpensive, are a treat and the icing on the cake for every dish. What is offered in stores at expensive prices, can also produce individually cost-effectively.
The basis is a neutral oil such as rapeseed oil or corn oil - in some cases, e.g. for strong spices such as thyme, rosemary is better a good olive oil middle price range.
There are extra virgin and virgin olive oils as well as refined olive oils.
Preferably dried herbs are used - from fresh and frozen goods I advise against.
Hard herbs like laurel, thyme or rosemary should be crushed in a mortar.
The oil takes about 2 weeks before it has developed, and should be consumed within 3 months. It does not need to be kept in the fridge. There it would flake. However, the flakes dissolve again at room temperature and are not harmful or do not change the taste of the oil.
I will briefly describe here how I made different varieties and what they can be used for.
Condition are sterile clean dry Bottles. The best ones are bottles of dark glass; But if they are not very big, a clear glass bottle is enough.
There are small wine bottles, former oil bottles, small vinegar bottles, ironing bottles.
Make herbal oils:
CHILI GARLIC OIL
- For this I add a few dried chili peppers or chilli flakes to the oil and add another 3-4 cloves of garlic.
The oil is perfect for Grilling of beef (steaks) to pizza and pasta dishes.
BASIL OIL (Pizza-Pasta-Oil)
In this case, it is also fresh:
- Approximately 50 g of fresh basil is put into 0.5 liter of oil and gives off its fresh aroma to the oil very quickly.
A treat too Tomato salad, bruschetta and grilled vegetables.
ROSEMARY CHILI OIL
- Add 2-3 dried sprigs or crushed needles with dry chili peppers in neutral oil.
After about 10 days the oil tastes good Game and fish dishes.
GARLIC OIL
- Put fresh peeled garlic cloves in neutral oil.
Fits to all Marinades, for roasting and sauces.
ROSEMARY juniper OIL
- Add dried rosemary needles with some crushed juniper berries to neutral oil.
Gorgeous too Game dishes, for picking and marinating game and dark meat.
Lemon & parsley oil
- Rub in a lemon and put dried parsley in corn oil.
Tasty too green or mixed salads, with pasta dishes and fish.
ORANGE OIL
- Give off a thick bio-orange in mild olive oil and leave for 2 weeks.
To all fresh ones Salads, fish and seafood, but also spaghetti.
LIME OIL
- Slice the shell of a washed Biolimette with a julienne cutter or peeler into very thin strips (spirally) and place in neutral oil.
After some time you have a fresh light Oil that goes with fish dishes and salads.
SESAME OIL
- Sauté the sesame seeds briefly in the pan without fat. Caution: It burns very fast, must not turn black.
- Add in rapeseed oil and let it steep.
Fits to all Asian and poultry dishes.
MUSHROOM OLIVE OIL
- Prepare dried porcini mushrooms with 4-5 peppercorns and 2 sage leaves in olive oil.
- Run through for 3 weeks.
Fits to all Mushroom dishes and soups.
In a similar way, you also make spicy vinegars ago:
For this I do not use vinegar itself, but use clear wine / spirit vinegar. Also, I do not heat the ingredients before I fill them.
LIME VINEGAR
- Just like the oil, the peel of a washed organic lime is peeled thinly with the peel. It is important to ensure that there is no white skin on the shell.
- Cut the pieces into small pieces
- Squeeze out the lime
- Mix with 500 ml of wine vinegar and leave for 10 days.
- Strain, transfer and store in a cool place
Tastes to all light salads and Mediterranean dishes as well as fish and seafood
GARLIC VINEGAR
- 2-3 cloves of finely chopped or whole in 500 ml white balsamic vinegar
- Let it rest for 2 weeks
A treat too Pasta dishes and tomatoes
FRUITY VINEGAR LIKE BROMBERRY / RASPBERRY
- Wash the fruits carefully and put them in a bottle. Fill with 500 ml of white balsamic vinegar, add some chopped lemon balm leaves.
A delicacy too short roasted meat, green salads, to fruit salads and to the refinement of sauces.
GINGER VINEGAR
- Peel a piece of ginger root about 6 cm long, cut into wafer-thin slices and place in a bottle. Fill up with 1 liter of white wine vinegar.
- Let it rest for 3 weeks.
Fits wonderfully to all Asian fruit salads and sauces
Many other vinegars and oils can be easily made in this way:
Tarragon-thyme-vinegar with a dash of sherry for example, herb-of-Provence-vinegar, basil-vinegar ... as with oils, there are no limits to the imagination here.
