Friday, June 4, 2010

Herb Dipping Oils

Take a dip!  Dipping oils are great subs for a spread on GF Bread.  It soaks up the bread with zesty and tasteful flavor.  Go ahead,  try it.  

SAGE, BAY AND GARLIC DIPPING OIL


Bay and Sage permeate this garlicky oil, infusing it with wonderful earthy and woodsy flavors.

1/2 cup olive oil
2 garlic cloves, crushed
2 fresh sage leaves
1 bay leaf

Combine all of the ingredients in a small, heavy saucepan.  Cook over medium-low heat until the thermometer registers 180 degrees.  Reduce the heat to low, and cook for 20 minutes (do not allow the temperature to rise above 200 degrees)  Cool to room temp.  Drain the oil mixture through a sieve into a bowl, and discard solids.  Yield: 12 servings (serving size 2 teaspoons).

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BASIL DIPPING OIL

Just two ingredients combine for a complement to all kinds of GF breads.

2 cups chopped fresh basil leaves (about 2 3/4-ounce packages)
1/2 cup olive oil

Combine basil and oil in a small, heavy saucepan.  Cook over medium-low heat until thermometer registers 180 degrees.  Reduce heat to low, cook 20 minutes (do not allow temperature to rise above 200 degrees).  Cool to room temperature.  Drain oil mixture through a sieve into a bowl, discard solids.  Yield 12 servings (serving size: 2 teaspoons).


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THREE-PEPPER DIPPING OIL

The mild of this oil contrasts nicely with the sweet grapes in GF breads.

1/2 cup olive oil
1 pepperoncini pepper, halved lenghwise
1 whole dried hot red chile, crushed
2 whole black peppercorns

Combine basil and oil in a small, heavy saucepan.  Cook over medium-low heat until thermometer registers 180 degrees.  Reduce heat to low, cook 20 minutes (do not allow temperature to rise above 200 degrees).  Cool to room temperature.  Drain oil mixture through a sieve into a bowl, discard solids.  Yield 12 servings (serving size: 2 teaspoons).


xoxo Julie
http://www.goodiegoodiegluten-free.blogspot.com/


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