Name: Sous Vide Spicy Rosemary-Chile Oil
Total time: 3 h 20 min
Ingredients: 1 cup extra-virgin olive oil; ⅓ cup fresh rosemary leaves; 1 tablespoon red pepper flakes; 1 teaspoon smoked paprika

Why This Recipe Works

Many of the grassy, fruity, nutty, spicy, and funky aromas in food—aromas that are responsible for much deliciousness, we must say—dissolve much more readily in oil than in water. For this recipe, we took advantage of the aroma-grabbing qualities of olive oil and created a sous vide infusion. The moderate heat of the water bath helps to quickly extract a ton of herbal flavor from fresh rosemary and subtle heat from red pepper flakes and smoked paprika. Plus, by containing the infusion in a sous vide bag, there is no risk of losing the volatile aroma compounds found in the extra-virgin olive oil either, which lends its characteristic fruity flavor to the infusion. This is a great item to keep on hand for spicing up hummus, bruschetta, or pasta—or drizzling over roasted meats, fish, or poultry.

Before You Begin

To prevent any risk of bacterial growth, store this oil in the refrigerator. For more about sous vide cooking, refer to our sous vide guide.

Instructions

Using sous vide circulator, bring water to 150°F/65.5°C in 7-quart container.

Combine all ingredients in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 2 hours or up to 3 hours.

Strain oil through fine-mesh strainer into airtight container; discard solids. Let cool slightly, then refrigerate until ready to use.To Make Ahead Oil can be refrigerated for up to 1 week. Bring to room temperature before serving.