Sous Vide Infused Oils
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This accelerated infusion technique increases the speed with which the flavor of your choice combines with the oil. This way, even if you have guests coming by in just a few hours, you can still create impressive oils to serve.
Ingredients for 10
1 cup olive oil (237 mL) (or vegetable oil)
Infusions of your choice (basil, rosemary or chilli, for example)
Combine the oil and infusion of your choice in a bag, fold the top of the bag over a few times and then clip to the edge of your water bath - cook sous vide for 3 hours at 131F (55C).
Plunge the bag into an ice bath then transfer to bottles.