Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Create your very own oil tasting bar.

KEEP SCREEN ON

Yield: Varies

Cook Time: Varies

Ingredients
Garlic
2 cups grapeseed oil

1 head garlic cloves

Rosemary
2 cups grapeseed oil

4 sprigs fresh rosemary

Bay Leaf
2 cups grapeseed oil

1 dozen fresh bay leaves

Chive
2 cups grapeseed oil

1 cup fresh chives, chopped

Chili Pepper
2 cups grapeseed oil

1 cup sesame oil

1/2 cup whole dried chili peppers

RATE THIS RECIPE

Based on 1 ratings

Preparation Method

  1. Combine ingredients in a vacuum-seal bag. Vacuum seal the bag; if using the Wolf Vacuum Seal Drawer, vacuum on level “3.” 
  2. Place bag in oven on a wire rack set at position “2.” For garlic, rosemary, or bay leaf oil, set oven to 135°F Sous Vide Mode and sous vide for 3 hours. For chili oil, set oven to 165°F Sous Vide Mode and sous vide for 2 hours. For chive oil, no cooking is needed; after infusing using the vacuum sealer, strain and refrigerate immediately. 
  3. Carefully remove bag from the oven and place into an ice bath to cool completely, about 30 minutes. Strain oil, discarding aromatics. Transfer oil to bottles or jars and refrigerate to prevent the growth of pathogens. Use oils for sautéing, dipping, or drizzling over food.