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.
If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.
Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
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.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!