Citrus Infused Oil Recipe
Capturing the nuanced flavors of citrus zest in oil is an excellent way to quickly add it to various dishes. You can use any combination of citrus, depending on what is in season in your area. I normally use canola oil or another neutral tasting oil but this even works well with olive oil.
Citrus Infused Oil Ingredients
1.5 cups canola oil
Citrus Infused Oil Instructions
Lightly scrub the outside of the citrus then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Place the zest and canola oil in a whipping siphon. Seal the whipping siphon, fully charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the siphon top and vent it. Open the siphon and wait until the bubbling stops.
Strain the oil and let sit for at least 5 minutes before using.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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