Fragrant oil
10 servings
10 minutes
Aromatic oil is the embodiment of French sophistication and culinary mastery. It has roots in the traditions of fine cuisine, where spices and herbs transform simple ingredients into a work of art. Delicate vanillin, spicy cinnamon, warm clove, and refreshing orange zest give the oil an exquisite, complex aroma with subtle Eastern notes. It is perfect for baking, desserts, morning toasts, and adding originality to sauces and dressings. Prolonged infusion reveals its multilayered nature, allowing each element to express its depth. Before use, the oil is filtered to maintain the balance of flavor and aroma so that each drop brings gourmet pleasure.
1
Prepare all the ingredients.
- Vegetable oil: 375 ml
- Vanillin: 2 g
- Orange zest: 3 g
- Cinnamon: 2 g
- Carnation: 5 piece
- Anise (star anise): 1 piece
2
Heat vegetable oil over low heat to 80–90 degrees without boiling. Add spices to the heated oil. After the oil cools down, pour it along with the spices into prepared containers for infusion (optionally stick a temporary label about the type of oil from the set). Infuse the aromatic oil for 7–10 days, depending on how strong a flavor and aroma are desired.
- Vegetable oil: 375 ml
- Vanillin: 2 g
- Orange zest: 3 g
- Cinnamon: 2 g
- Carnation: 5 piece
- Anise (star anise): 1 piece
3
Be sure to strain the oil before use (otherwise it may start to taste bitter). Then pour it into bottles.
- Vegetable oil: 375 ml