Oil infusions are great way to both simplify and diversify flavors in your everyday meals. Savory infusions can be used in salad dressings, marinades, or as a dip for bread (add a little sea salt and ground pepper and you’re good to go!). Sweeter infusions can be mixed into Greek yogurt, used in baked goods, or even mixed into homemade scrubs or body creams.
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Kaffir Lime Oil
Avocado oil is a wonderful medium for oil infusions because of its mild, buttery flavor. Heating helps to infuse the oil faster (and kills off bacteria that could potentially spoil the oil) and the high smoke point of avocado oil allows for heating without degrading the oil. Refrigeration extends their shelf life and is a must to keep the infusions from spoiling. Avocado oil won’t harden at cooler temperatures (like olive oil or coconut oil) so it makes these delicious infusions both healthy and convenient, as well!
Combine avocado oil, lime peel (careful not to include the white part under the peel—it can make the oil bitter), and kaffir lime leaves in a medium saucepan.
Heat over low heat until the oil reaches 180. Remove from heat and pour into a glass jar, transferring the leaves and about half of the peels.
Leave uncovered 24 hours to cool and infuse further (sealing it sooner will create condensation which can cause it to go rancid sooner). Seal and store in the refrigerator for up to a month.
Recipe Notes
*Note: Kaffir lime leaves (often referred to a simply “lime leaves”) can be found in many Asian specialty grocery stores. They add a mild floral and slightly sweet taste to the infusion.
Oil infusions are great way to both simplify and diversify flavors in your everyday meals. Savory infusions can be used in salad dressings, marinades, or as a dip for bread (add a little sea salt and ground pepper and you’re good to go!). Sweeter infusions can be mixed into Greek yogurt, used in baked goods, or even mixed into homemade scrubs or body creams.Author: Chosen Foods
Ingredients
2 cup Chosen Foods Avocado Oil
4 medium limes peel only
3 leaves kaffir lime *
Directions
Combine avocado oil, lime peel (careful not to include the white part under the peel—it can make the oil bitter), and kaffir lime leaves in a medium saucepan.
Heat over low heat until the oil reaches 180. Remove from heat and pour into a glass jar, transferring the leaves and about half of the peels.
Leave uncovered 24 hours to cool and infuse further (sealing it sooner will create condensation which can cause it to go rancid sooner). Seal and store in the refrigerator for up to a month.
Recipe Note
*Note: Kaffir lime leaves (often referred to a simply “lime leaves”) can be found in many Asian specialty grocery stores. They add a mild floral and slightly sweet taste to the infusion.
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