Serves: 5
1. Mix basil and water in container with wide mouth and tight-fitting lid. Add oil cover and shake. Let stand undisturbed in cool, dry place 3 days.
2. Strain oil discard basil. Carefully pour clear oil into clean container with tight-fitting lid, being careful not to pour any brown liquid into container. Store tightly covered at room temperature in dark place. Use to brush on poultry, cook vegetables in, toss with cooked pasta or in salad dressings.
*Do not use fresh herbs. Fresh herbs cannot be stored in oil, not even in the refrigerator due to the possibility of botulism food poisoning.
Using Herbed Oil
Flavored, or infused, oils add their unique flavor to other foods. Because oil absorbs flavors easily, it carries whatever additional flavor is added to it. Stir herbed oils into freshly cooked pasta or potatoes, sprinkle over salads or drizzle over cooked vegetables. Or pour a small amount on a butter plate, and dip crusty breads into it. Shake a plain or flavored vinegar and herbed oil together for a quick salad dressing.
NUTRITION FACTS: 2 Teaspoons: Calories 110 (Calories from Fat 110) Fat 12g (Saturated 2g) Cholesterol 0mg Sodium 0mg Carbohydrate 0g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 2 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Herbed Oil recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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