Blueberry Oil
August 11, 2024 by Kimberly
Create a homemade oil that promises a hint of berry magic but delivers none. Perfect for experimenting in the kitchen, though don’t expect any blueberry flavor – just pure, subtle oil.
65 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
–
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
I tried making a homemade oil infused with blueberries, dreaming of a burst of berry flavor. But let me save you the trouble – blueberries don’t share their taste or color with oil, no matter how hard you try. What I ended up with was a perfectly clear, flavorless oil that’s still fun to make but won’t change your dish in any noticeable way. It’s a lesson in kitchen experiments: sometimes they don’t turn out as planned!
How to serve
Since this oil didn’t pick up any blueberry flavor, it’s really just a basic oil now. Use it as you would any other neutral oil in your kitchen – great for light salad dressings or as a cooking base. While it won’t add any extra taste, it can still serve as a conversation starter at the table. People will definitely be curious about your failed attempt at infusing it with berry goodness! But if you still want to experience the ultimate blueberry flavor then try out my Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue.
How to store
Store this plain oil in a cool, dark place in an airtight container. Treat it like any other cooking oil, and it should stay fresh for about two weeks. Even though it’s not bursting with flavor, it’s still good for general kitchen use, so don’t let it go to waste!
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Blueberry Oil
- Total Time: 65 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 100 grams blueberries
- 250 milliliters cold-pressed rapeseed oil
Instructions
- Put the blueberries into the blender. Pour in the oil. Blend on the highest setting until there only small pieces of blueberries are longer visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 35 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. 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.
- At the end of the cooking process, 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 mesh sieve strainer over a medium-sized bowl.
- Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
- Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Passive Time: 30 min
- Cook Time: 35 min
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