Cheese Fondue Oil
December 23, 2024 by Kimberly
Velvety and savory, this infused oil captures the essence of garlic and cheese, delivering pure fondue vibes. Drizzle it, dip with it, or savor it – it’s a total flavor bomb.
40 MINUTES
ADVANCED
VEGETARIAN
INT.
40 PER TSP
UMAMI
MICHELIN
OIL
WINTER
ABOUT THE RECIPE
This oil was a fun experiment that turned into a total win! Infused with Gruyere, Parmesan, and garlic, it packs a cheesy, savory punch that’s perfect for dipping or drizzling. While the salt didn’t quite come through, the rich flavors of garlic and cheese infused beautifully into the oil, creating a gourmet touch for any meal. Whether you’re hosting friends or elevating a simple dinner, this oil is a little bottle of magic.
How to serve
Drizzle this flavorful oil over fresh bread, roasted vegetables, or pasta to take your meal to the next level. Use it as a dip for crusty baguettes or even as a topping for grilled meats. It’s also a game-changer when swirled into soups for an extra burst of richness. For cheese lovers, this oil is the ultimate gourmet hack for effortless flavor in seconds. By the way it pairs perfectly with my Cottage Pie!
How to store
Store the oil in an airtight glass container in the fridge for up to one week. Keep it away from direct sunlight to preserve the flavor. If you notice any changes in smell or texture, it’s time to make a fresh batch!
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Cheese Fondue Oil
- Total Time: 40 min
- Yield: 1 cup / 250ml 1x
Description
RECOMMENDED EQUIPMENT
- blender
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- 2 medium-sized bowls
- 2 fine sieves
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
- 50 grams parmesan
- 30 grams gruyere
- 4 garlic cloves
- 1 tbsp sea salt
- 250 milliliter oil
Instructions
- Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 20 minutes or maybe less 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 a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
- Prep Time: 5 min
- Passive Time: 20 min
- Cook Time: 15 min
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