Techniques › Flavor and seasoning
Infusing oil, cream or milk
Intermediate Flavor and seasoning
Infusing oil, cream or milk is steeping herbs, spices or aromatics in warm fat or dairy so it takes on their flavor.
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How do you do it?
- Warm the oil, cream or milk gently, steaming but not boiling.
- Add herbs, citrus peel, vanilla, garlic or spices, cover, and steep off the heat 15 to 30 minutes.
- Strain, then use right away or refrigerate.
- Keep garlic or herb oils in the fridge and use within about 4 days.
Why does it work?
Many flavor compounds dissolve better in fat than in water, so warm oil and cream pull them out well. Garlic and fresh herbs in oil can grow botulism at room temperature, which is why they need the fridge.
What are the common mistakes?
- Overheating — flavors turn bitter or the dairy scorches.
- Storing garlic oil at room temperature — a real botulism risk.
Still stuck? Watch someone do it on YouTube.
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