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Spicy Twist: Add a dried chili pepper or a pinch of red pepper flakes to the oil for a little heat.
Garlic Infusion: Smash a couple of garlic cloves into the mixture for a delicious, garlicky flavor that will enhance almost any dish.
Citrus Kick: Zest a lemon or orange and add it to the oil for a refreshing citrus note.
FAQ:
Q: Can I use this technique for cold dishes?
A: Yes! This infused oil works beautifully as a dressing for salads or even drizzled over cold pasta.
Q: Is this trick expensive to make?
A: Not at all! The ingredients are simple, inexpensive, and likely already in your pantry. The trick lies in the technique, not the cost.
Q: How do I know if I’ve infused the oil for long enough?
A: You’ll know the oil is ready when it smells wonderfully fragrant. Don’t rush it—take your time to let the herbs fully release their oils.
In the end, it’s not just the ingredients but the method that makes all the difference. Now that you know this hotel chef secret, you’ll never look at simple oils and herbs the same way again!
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