Most of the amazing flavors we associate with taste are fat soluble (thus the phrase fat=flavor)
General tips on infusions/compounds:
-Put infused oils into a bottle that's been recently sanitized.
-Store all infusions in the fridge. The addition of water and organic material makes it unsafe to store on the counter-top.
-For cold infusions and compounding, it's best to bring water to a boil, and then immerse the herb in boiling water for 10 seconds (blanching) to kill any unwanted bacteria. Pull the herb out of the hot water, immediately put it in cold water, and dry thoroughly prior to infusing or compounding.
-Some older cookbooks recommend letting the oil sit with the herbs on the counter-top as a method of infusing the flavor. This is a very dangerous way to flavor your oils and not recommended.
Method 1: Hot InfusionThis is a great way to turn regular ole butter into Lemon Grass butter, or Olive Oil into Basil Oil.
All you need to do, is mix your oil/butter with the clean herb of your choice, put it in an oven safe cooking vessel, and then let it sit in a 200 degree oven for 45 minutes. All the flavorful compounds in the herbs will make their way into the oil.
After it's done, you can either strain the herbs out into a sterile container while it's still hot and just use the flavored oil, or keep the herbs inside the oil for additional color. Be sure and keep the oil refrigerated and use it within one week.
Some great hot infused oils:-Mix finely minced orange peels with a neutral oil such as canola or grapeseed and then strain for a delicious orange oil. -great in pastry cream, and brownies.
-Combine lemon peel and lemon grass with butter for an amazing lemon butter. - it is a fun way to improve traditional drawn butter normally
served with shellfish
-Combine basil stems with olive oil for a rich basil oil that pairs very well with tomatoes
-Combine nutmeg and cardamom with a neutral oil for a delicious and complex oil that is great with rice.
-Mix rosemary with olive oil and brush it on bread before making a grilled cheese sandwich
Method 2: Cold Infusion
Combine herbs and oil in a blender. The blending action causes the herb to release its oils, and add amazing flavor. Strain herbs that tend to be woody (like ginger, garlic, horseradish) prior to serving. Refrigerate immediately and use within a few days to keep from spoiling.
Some great cold infused oils:Cilantro with a neutral oil is a great topping to mexican dishes
Roasted Shallots or Garlic and olive oil are great in vinaigrette
Chili Peppers with a neutral oil gives an incredible kick to an otherwise spicy dish. Capsaicin, the compound that makes your mouth tingle with hot, is oil soluble, so be careful, you can turn regular oil into 5 alarm oil in a hurry.
Mint with a neutral oil works great as a refreshing salad dressing.
Method 3: Compounding
This method is normally used for solid fat (most commonly butter or cream cheese). Since fat is extremely accepting of new flavors, stirring in aromatic herbs without melting the fat and then storing it in the fridge allows for the flavors to marry with the fat, creating a velvety and delicious spread.
The easy way to compound fat is to allow it to soften at room temperature, blanch and finely mince the herb, mix it in, and then put it back in the fridge to harden. Some chefs will use parchment or wax paper to mold the fat into a roll to make it easy to slice.
Mix dill and butter for a great fish topping
Combine tarragon, thyme and butter for an amazingly rich steak topping
Lime zest and butter goes extremely well on roast veggies.
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