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.
Vanilla Bean Avocado Oil
- 2 cup avocado oil
- 2 whole vanilla beans
Split the vanilla beans down the middle length-wise with a paring knife. Scrape the seeds out with the back of the knife.
Place both the beans and seeds in a medium saucepan with the avocado oil. Heat over low heat until the oil reaches 180.
Remove from heat and pour into a glass jar, transferring the beans, as well. Leave uncovered 2-3 days 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.