- Joined Sep 10, 2016
Slowly poaching herbs, garlic, shallot, lemon zest in oil for herb flavoured oil: seems like a good use of leftover herbs, lemons etc but trying to brainstorm some great uses for it.
Another major reason for such oils is when you have an over abundance of fresh herbs and need to preserve the flavor.To my mind, the main reasons for such oils are (a) you don't want the actual herbs in the dish, or (b) you want to have fabulous herb flavor in the winter. For me, (a) is not an issue--I love to chew on bits of fresh herbs, assuming we're talking about delicate leafy things. But (b) is huge. Think what a pleasure, in deep winter, is a dish of pasta dressed with a great pesto Genovese!
Having flavored oils is building a pantry. If inclined, make a Chili, garlic, cilantro oil for adding a spicy kick to ____. Then you get to choose!
I make a batch of roasted garlic+herb oil to make into mayo for My Egg Salad. If you have a stick blender a Qt of Mayo only takes a few minutes.
Sorry, to answer your question... I think most any vegetable or protein could benefit from those flavors. Grilling, pan frying, oven roasting, Great on any Pasta with the fresh version added in...