Thyme Oil & Blood Orange Vinegar

MIDDLE & RIGHT BOTTLES. This pretty infused olive oil and vinegar set, from chef Robert McCormick of Element 47 at the Little Nell in Aspen, Colo., will keep your giftees in well-dressed salads all the way through January. The dressings can be stored simply in sealed bottles or canning jars. Or up the ante by packaging them in beautiful oil and vinegar cruets.
Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

-ounce Jar of Oil & 12-ounce Jar of Vinegar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from online.wsj.com

Ingredients

  • 2

    12-ounce sterile bottles

  • For Blood Orange Vinegar:

  • 4

    small or 2 large blood oranges

  • 8

    ounces red wine vinegar

  • For Thyme Oil:

  • 1/4

    bunch fresh thyme

  • 12

    ounces olive oil

Directions

To Make Blood Orange Vinegar: Peel blood oranges, reserving a 2-inch strip of peel, free of pith. Use a paring knife to remove orange flesh in sections from membrane. Pour red wine vinegar into a blender and squeeze in any remaining juice from orange membrane. Add orange flesh and purée until smooth. Store in a sealed container in refrigerator for 24 hours, then strain through a fine-mesh sieve and transfer to a sterile 12-ounce bottle. Close tightly. Vinegar will keep up to four weeks. To Make Thyme Oil: Preheat oven to 250 degrees. Wash thyme under running water and dry with paper towels. Arrange sprigs on a baking sheet in a single layer and bake just until brittle, 5-10 minutes. In a medium pot over low heat, combine olive oil and dried thyme. Cook just below a simmer 4-5 minutes. Transfer thyme to a paper towel and let oil cool to room temperature. Once oil has cooled, pour into a sterile 12-ounce bottle. Add reserved thyme. Close tightly. Oil will keep, refrigerated, up to four weeks. Bring to room temperature before using.

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