Oils & Infusions
Basil oils and other infusions carry flavor into a liquid ingredient. These preparations offer a finishing or seasoning component, with attention to the method and storage directions in each recipe.
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In this collection
Fresh Basil Oil
This all-purpose basil oil is designed for everyday cooking and finishing. A blend of light olive oil and extra-virgin olive oil allows the fresh basil flavor to shine…
Basil Oil
This vibrant, super-flavorful oil doubles as a dressing for salad, roasted veg, grilled chicken, fish, you name it. It’s dreamy over beans with some shaved pecorino, or as…
Basil Olive Oil
Ingredients 400 ml olive oil 150 g basil Preparation Roughly tear up the basil and fill into a 0.5 L iSi Whipper along with the olive oil. Attach…
Sous Vide Herb-Infused Olive Oil
Infused olive oils are great for salad dressings and garnishes — and infusing olive oils is quick and easy with the Anova Sous Vide Precision Cooker. For this…
Basil Oil
Fresh basil can add such a hit of flavor to so many things: soups, grilled chicken, panini, or a fresh tomato and mozzarella salad. If you’ve found fragrant,…
Smoked Balsamic Vinegar
Ingredients 100g Balsamic vinegar 0.8g Xanthan gum Oak chips for smoking Preparation Blend the Xanthan Gum into the balsamic vinegar using a hand blender. Place the thickened balsamic…
Sous Vide Garlic Confit
This Sous Vide Garlic Confit is a fantastic condiment to have in the fridge at all times. You can toss it in pasta, spread it on bread or…
Peppercorn Vinegar
¼ cup thyme 1 tablespoon black peppercorns 1 tablespoon white peppercorns 2 6-inch-long strips lemon rind 2 cups white wine vinegar Gather herbs in the morning, after the…
Italian Herbal Vinegar
¼ cup each of basil, oregano, marjoram, chives (or chive blossoms), and thyme 2 garlic cloves, smashed 1 cup white wine vinegar 1 cup red wine vinegar Gather…
Classic Tarragon Vinegar
1 cup tarragon 2 cups Champagne vinegar Gather herbs in the morning, after the dew has dried. Wash, remove excess moisture in a salad spinner, and pat dry…
