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.
Kaffir Lime Oil
- 2 cup Chosen Foods Avocado Oil
- 4 medium limes peel only
- 3 leaves kaffir lime *
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.
*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.