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Full Online Book HomeLearning KitchenSalads And Dressings - Herbed Oils
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Salads And Dressings - Herbed Oils Post by :davydave Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1370

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Salads And Dressings - Herbed Oils

Basil Oil; 1 cup of chopped basil.

Black pepper Oil;1/2 cup of coarsely ground black pepper

Dill Oil; 1 cup of chopped fresh dill.

Mint Oil; 1 cup chopped fresh mint.

Oregano Oil; 1 cup of chopped fresh oregano.

Rosemary Oil; 1/2 cup of chopped fresh rosemary.

Sage Oil; 1/2 cup of chopped fresh sage.

Thyme Oil; 1 cup of fresh thyme leaves


Place herb in a saucepan, add 1 cup canola oil. Warm over low heat for 20 minutes, stirring occasionally; cool.

Strain thorough several layers of cheese cloth. Cover and refrigerate up to 2 weeks.

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1 cup Wesson oil (or any vegetable oil) 1/3 cup vinegar (cider or wine) 5% acidity 2 tea. salt 1 tea. dry mustard 1/2 tea. pepper (fresh ground is best) 1/2 tea. Worchestershire sauce 3 Tabl. chili sauce (or ketchup) 1 Tabl onion juice Garlic clove (Mom would put a toothpick thru the clove and remove it the next day -- Connie puts in 2 cloves that have been put thru a press.) Mom saved old glass peanut butter jars just for storing the dressing, but any covered glass jar will do. Mix all ingredients thoroughly and store in
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