These are dead easy to make and have endless applications in the kitchen. Use them to baste or brown ingredients and they will add pizzazz and excitement to stews and roasts. Likewise, they will jazz up a panful of onions or other vegetables for a soup or sauce and impart character to fish dishes. Herb oils come into their own when drizzled over summer or winter salads; they are also excellent used in mayonnaises and dressings. The basic principle is to choose robust flavorings and leave them for long enough to impart their mighty characters to the oil. Always use a good-quality oil as your base (see pp. 30–31). In all cases, to prevent the oil from becoming rancid, store in a cool place and use within 6 months.
Ingredients
Preparation
Split open 6 to 8 dried or fresh chiles. Pack into a dry, sterilized 16- to 20-ounce jar or bottle (see p. 152), along with 1 teaspoon of black peppercorns. Heat 2 cups plus 2 tablespoons of olive or canola oil to about 104°F and pour over the chiles. Cover and leave to infuse for 14 days–a little more for a stronger oil. Strain and rebottle.
