Radish Oil
April 23, 2024 by Kimberly
Discover the vibrant zest of radish oil! A unique, peppery twist perfect for drizzling over salads and enhancing dishes with a burst of fresh, spicy flavor!
85 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
TANGY
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Embrace the peppery kick of homemade radish oil, a dynamic and flavorful condiment that’s sure to invigorate your palate. This simple yet impactful recipe adds a unique twist to your kitchen creations, making it a must-try for food lovers looking for an exciting new flavor profile.
How to serve:
Radish oil shines when drizzled over fresh green salads, steamed vegetables, grilled fish, or eggs. It adds a deliciously spicy accent to your dishes, enhancing flavors without overpowering. For an adventurous twist, mix it into your vinaigrettes or use it as a finishing oil on soups and stews to add depth that will tantalize your taste buds.
How to store:
To preserve the freshness of your radish oil, store it in an airtight container in a cool, dark place. It will keep well for up to a week, ensuring you have this delightful condiment on hand whenever needed.
Hi, I'm Kimberly.
If you want to get to know me better, click here!
INGREDIENTS
FOR 250ml (1 CUP)
RADISH OIL
- 150g red radish (5.5 oz)
- 250ml neutral cooking oil (1 cup)
ACTIVE: –
PASSIVE: –
PREPARATIONS
Recommended Equipment
- blender
- medium-sized saucepan
- whisk
- a bowl into which the medium saucepan fits
- 2 medium-sized bowls
- fine sieve
- sealable container
- ice cubes
- coffee filter
- none
ACTIVE: 25 min
PASSIVE: 60 min
COOKING
1. Cut both ends off the radish. Wash and dry the radishes very thoroughly and put them into the blender. Pour in the oil. Blend on the highest setting until it becomes light pink and no pieces of red radish are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 100°-101°C (214°-215°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the almost translucent oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
0 Kommentare