Leek Oil
November 7, 2024 by Kimberly
Add a pop of flavor with this vibrant, earthy oil! Drizzle over soups, salads, or grilled veggies for a fresh twist that’s as tasty as it is gorgeous. Pure liquid green goodness.
65 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
UMAMI
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
Leek oil is a game-changer for adding vibrant color and savory flavor to just about any dish! With its green hue and subtle, earthy taste, this oil is a simple yet elegant way to elevate soups, salads, or roasted veggies. Making it at home is easy and gives you an infusion that’s fresher and more flavorful than store-bought options. It’s a little something special for your kitchen arsenal that brings a gorgeous finish to whatever you’re cooking!
How to serve
Drizzle this leek oil over your favorite creamy soups, like potato or pumpkin, for a beautiful green swirl and an extra depth of flavor. It’s also amazing on salads – especially when paired with citrus or other fresh veggies – and makes a fantastic finishing touch on roasted or grilled vegetables. A little goes a long way, so use it as a garnish to let the green color and savory notes shine. This is the kind of touch that makes any dish feel a little more gourmet! Don’t miss out on trying it with this Chestnut Soup & Chili Cinnamon Croutons!
How to store
Store leek oil in a clean, airtight glass bottle in the fridge for up to a week. Give it a little shake before each use to keep the flavor evenly distributed. It’s best to use it fresh to enjoy the full flavor and color!
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Leek Oil
- Total Time: 65min
- Yield: 1 cup / 250 ml 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
- 1 stalk of leek (the white part)
- 250 milliliters oil of your choice (I’ve used avocado oil)
Instructions
- Roughly chop the leek, wash it and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the leek left.
- 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 30 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
- Cook Time: 30 min
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