How to Make Your Own Spice-Infused Oils and Vinaigrettes
Dive into a unique culinary experience and bring full-bodied flavor to your salads, pastas and more by making your own spice-infused oils and vinaigrettes. With one basic technique, you can easily make a variety of oils and dressings using your favorite herbs and spices. Keep your homemade infused oils in the refrigerator for up to a week.
The method for making the perfect simple infused oil or vinaigrette begins with creating a base, following an easy formula.
For an infused oil, simply combine 7 parts oil with a pinch of sea salt and freshly ground black pepper to taste. Seal the jar and shake for 30 seconds, until the salt is fully dissolved in the oil. Uncap the jar and add 1 part ground herb or spice of your choice. Reseal the jar and shake until emulsified.
For an infused oil vinaigrette, simply combine 1 part vinegar with a pinch of sea salt and freshly ground black pepper to taste. Seal the jar and shake for 30 seconds, until the salt is fully dissolve in the oil. Uncap the jar and add 4 parts oil and 1 part herb or spice of your choice. Reseal the jar and shake until emulsified.
Spicy Chili Oil
Try this spicy chili oil made with 1/2 ounce Frontier Co-op Birdseye chilies and 7 fluid ounces olive oil. Also try Ancho chilies for a more mild fruity flavor, Chipotle peppers for a charred, barbecue-like flavor or Habeneros for a searing heat with a tropical, fruity nuance.
For an orchard-inspired vinaigrette, use 1 part apple cider vinegar, 2 parts walnut oil, 2 parts canola oil, salt, pepper and a dollop of honey.
For a Spanish-inspired vinaigrette, use 1 part sherry vinegar, 2 parts oilive oil, 2 parts canola oil, salt, pepper and 1 part anchovies and fresh garlic.
For a Greek-inspired vinaigrette, use 1 part red wine vinegar, 2 parts oilive oil, 2 parts canola oil oil, salt, pepper and 1 part dried oregano.
With this basic formula and inspiration to get you started, consider getting creative with your own favorite herbs and spices!
We collaborated with Eric Prum and Josh Williams to develop this content. We appreicate the contributions from their cookbook "Infuse: Oil, Spirit, Water" (2015 Clarkson Potter).