Sous Vide Citrus Infused Oil Recipe

Capturing the nuanced flavors of citrus zest in oil is an excellent way to quickly add it to various dishes. Using sous vide to infuse the oil is a great way to accomplish this. You can use any combination of citrus, depending on what is in season in your area. I normally choose a blend of the neutral tasting grapeseed oil with some olive oil to round out the flavors, but whatever oil you have on hand will work great.

Citrus whipping infused oil

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Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide citrus infused oil recipe you can check out the following.

Sous Vide Citrus Infused Oil Recipe

  • Published: February 14, 2017
  • By Jason Logsdon
  • Prep Time: 5 Minutes
  • Total Time: 1 to 2 Hours
  • Cooks: 150°F (65.5°C) for 1 to 2 hours
  • Serves: 1.5 Cups

Ingredients for Sous Vide Citrus Infused Oil

  • For the Citrus Infused Oil

  • 1 lime
  • 1 orange
  • 1 lemon
  • 1/2 grapefruit
  • 1 cup grapeseed oil
  • 1/2 cup olive oil

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Cooking Instructions for Sous Vide Citrus Infused Oil

For the Citrus Infused Oil

Preheat a water bath to 150°F (65.5°C).

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.

Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 1 to 2 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the oil and store in a sealed container. It will last for a week or two in the refrigerator.

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All tags for this article: Infusions, Oil Infusion, Sous Vide, Sous Vide Infused Oil, Sous Vide Infusions

Jason logsdon headshot 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 website.
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