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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Vanilla Bean Avocado 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!
Servings2cups
AuthorChosen Foods
Ingredients
2cupavocado oil
2whole vanilla beans
Instructions
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.
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.
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!Author: Chosen Foods
Ingredients
2 cup avocado oil
2 whole vanilla beans
Directions
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.
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