Sous Vide Infused Oils

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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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.
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Ingredients for 10

  • 1 cup olive oil (237 mL) (or vegetable oil)

  • Infusions of your choice (basil, rosemary or chilli, for example)

Directions

  • Step 1

    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).

    • Finishing Steps

    • Step 0

      Plunge the bag into an ice bath then transfer to bottles and store in the refrigerator for up to 7 days.

Latest Comments

131 F / 55 C Recipe Temp
Recipe Time
Prep Time