Sous Vide 101: Easy Meyer Lemon and Thyme Infused Olive Oil

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Foodista

Seattle

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Infusing your own oils will not only save you money but it’s a great way to add your own twist to your culinary creations. Flavored oils also make great gifts during the holiday season! I started with a simple Meyer Lemon Thyme infusion both for its versatility and punch of flavor. Combine with a bit of vinegar and you have a delicious vinaigrette, or drizzle a little over cooked steak, seafood or vegetables to brighten the dish. Once strained, this recipe yields about 2 1/4 cups of oil.
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Ingredients for 2

  • Peel of 1 Meyer lemon

  • 2 1/2 cups extra virgin olive oil

  • 1 large bunch lemon thyme

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 131°F (55ºC).

  • Step 2

    Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine-mesh strainer into a clean bottle or jar with a lid. The oil will keep for up to 2 months in the refrigerator.

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131 F / 55 C Recipe Temp
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