Has anyone ever made homemade dipping oils?

[KLynn]

I would love to make my own dipping oils - they are so expensive to buy. Has anyone had good success with this? Also, do they have to be refrigerated?

[goldilocks]

KLynn - I have a fabulous recipe for one that can be refrigerated for a while. I will find it at home and post it for you.

okay, I found it, it is so delicious:

Dipping Oil
PREP TIME: About 10 minutes
MAKES: 13/4 cups
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup grated parmesan cheese
11/2 tablespoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
4 to 5 cloves garlic, peeled and pressed or minced
Crusty bread
1. In a jar with a lid, combine oil, vinegar, cheese, basil, salt, pepper, and garlic. Stir, or cover and shake. Use, or cover and chill up to 1 month (bring to room temperature to serve).
2. Mix oil to blend seasonings, and pour into small, shallow bowls or rimmed plates. Slice or tear bread into pieces and dip into oil to eat.




[This message has been edited by goldilocks (edited 05-18-2001).]

[Leanne]

If it's strictly for dipping, I've used olive oil poured on a plate with garlic, basil, red pepper flakes, & parmeasan cheese sprinkled on top. Works well for dipping breads.

[Vanessa]

Olive Oil & Balsamic Vinegar Herbed Dipping Sauce this is from a health spa.
Serves 36, 28 Calories per serving

Ingredients:
1/2 cup virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon chili pepper flakes
1 teaspoon fresh garlic cloves, mashed
1/4 teaspoon salt, optional
1 tablespoon parsley, MINCED
1 tablespoon fresh basil, CHOPPED FINE
Preparation:
Combine all ingredients and refrigerate for 4 hours.
Serve as a dipping sauce for bread, vegies or whatever.

I also use good quality oil, or garlic oil then add pepper and parmessan in a flat plate and let everyone dip in.
Here is another recipe
BALSAMIC AND ROASTED GARLIC DIPPING OIL Bon Appetit NOv 99

Try this versatile dipping oil with bite-size pieces of your favorite breads — or drizzled over sliced tomatoes. 2 cups
25 garlic cloves (unpeeled)
2 tablespoons plus 1 cup olive oil (preferably extra-virgin)
1/2 cup balsamic vinegar
2 1/2 teaspoons minced fresh rosemary

Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.

Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)







[This message has been edited by Vanessa (edited 05-18-2001).]

[LynnSC]

I use a seasoning mix that I buy called "Herb and Spice Mix Italiano". It is made by Family Traditions distributed by Spice of Life, Inc. Box 541284 Merritt Island, FLA 32954-1284 . I pour out some of the spice onto a rimmed plate deep enough to keep it from spilling over the edges. I pour olive oil on top of it and let it "soak" for a few minutes than sprinkle Balsamic vinegar on it to taste. IT is YUMMY!!!!!!!!!!!

[gertdog]

My friend Mike made a fantastic dipping oil for foccacia. Sadly, he's moved across the country and I don't get to indulge in either the focaccia or the oil these days!

Mike washed and dried several sprigs of rosemary. He heated a cup of olive oil in a small pot over medium-low heat. Added the rosemary and a pinch each of salt and pepper, turned off the heat, and let everything steep for a while. Then he removed the rosemary and served the dipping oil on a plate.

Do be careful if you make your own dipping oils. Store in the fridge and don't keep them long. It's apparently quite easy for botulism and other nasty things to grow very fast in oil that has been "adulterated" through the addition of other ingredients.

Good luck!

[Chefmom]

The warning above is correct, the bacteria C. botulinum is present in soil and is carried into our homes on just about anything. Although the bacteria is killed easily, it produces very hardy spores. These spores are what cause the botulism toxin.

They can survive the 212 boiling, and in fact it takes something like 240 degrees for a long period of time to kill them. And, this bacteria is a "anaerobic" one, which means it lives and grows in the absence of air. Perfect for an oil environment.

Commercial oil makers add acid to remove the possibility of toxins, but if you are going to make this at home, I suggest reading the write up in Madeline Kamman's "The New Making of a Cook".

Homemade vinegars are perfectly safe because nothing can survive the high acid environment.

Happy Cooking!!
Tami

[KLynn]

Thanks so much for the tips, everyone! I will let you know how they turn out!