Name: Flavored Oil
Prep time: 5 min
Cook time: 10 min
Ingredients: 10 cloves garlic; 10 shallots; 5 stalks leeks; 3 pieces ginger; 200 cc vegetable oil (I use coconut oil)

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Flavored oil is an infused oil made with herbs, spices, or other ingredients, used to enhance the taste of dishes. It’s versatile and convenient, perfect for adding depth to salads, marinades, pasta, or grilled meats.

A photo of flavored oil in a bottle, ready to use.

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Flavored Oil or Infused Oil

Flavored oil is a super handy ingredient that’s made by infusing oil with herbs, spices, or other flavors. It’s a go-to for boosting the taste of dishes, adding extra depth to salads, marinades, pasta, and grilled meats. You can make flavored oils with different bases like olive oil, vegetable oil, or sesame oil, and infuse them with things like garlic, chili, rosemary, or lemon.

These oils are not only tasty but also really convenient. They give meals a flavor boost without needing to toss in extra ingredients while cooking. Just drizzle them over dishes for a quick flavor hit or mix them into dressings and dips. Plus, they’re a great way to keep the fresh taste of herbs and spices around, making them a favorite for both home cooks and pros alike.

Why You Will Love This Recipe

Quick and Simple – It is very simple to prepare the ingredients and the process is very quick.
Healthy – Using olive oil, coconut oil, or any vegetable oil you like for this recipe. the aromatic herbs are healthy additions to the oil.
Suitable for Asian dishes – This recipe works very well with almost all Asian stir-fry recipes. The oil adds fragrance to the dish and helps eliminate odor from any meat.

Recipe Ingredients

Ingredient Notes

Shallots, garlic, ginger, green onion – These four ingredients are mostly used in Asian cooking. The flavor and fragrance are unique, when combined they deliver a fresh aromatic flavor.

Coconut oil – You can use vegetable oil or olive oil. I choose coconut oil because it is a healthy cooking oil.

Substitutions & Variations

The ingredients for flavored oil can vary. Choose ingredients that are strong in flavor, such as ginger, garlic, shallots, and leeks. You may put in onion, lemongrass, rosemary, star anise or bay leaf if you like. Cilantro, oregano, or thyme can also be an option.

Be sure to check out the full recipe and ingredient list below

How to Make

Wash up the ingredients. Rinse off and let them dry up several hours to let them dry up thoroughly. Any excess water left will cause the oil to splatter.
Sterilize the jar or bottle that you want to use in boiling water for 5-10 minutes. Let them dry completely.
Slice up garlic, shallots, and ginger. (image 1, 2, 3) Cut the leeks 5 cm in length.
Pour the oil into a pan. Turn the stove on medium heat. (image 4)
When it is hot enough, put in the ingredients. (image 5)

photo collage of preparing the herbs and cooking them in hot oil.

Let it fry up until you can smell the oil becoming fragrant. (image 6)
Turn off the stove when the ingredients have changed color to a little bit brownish.
Strain the oil. Discard the herbs. Pour and sieve the oil into a bottle. (image 7, 8, 9)
Keep it near the stove and use it the next time you want to do stir-fry dish.

photo collage of straining the cooked herbs and pouring the oil into the bottle.

Expert Tips

Use fresh ingredients so you have great result. Do not use ingredients that already have molds in it. Wash and rinse them first.
Be sure to let them dry. Do not let any excess water in the oil as the oil can splatter while cooking.
Homemade oil can not stay fresh as long as processed oil. You can label the bottle and put the date on the label.

FAQs

Yes, you can. When you want to use it, you can take it out of the freezer to let it thaw first.

Yes, you can experiment with many ingredients.

It is best to keep the oil without seasonings because when you want to stir-fry other ingredients, you can add the seasoning later depending on the recipe.

It is best to discard the cooked ingredients to make the oil stay fresh longer.

Storage

Keep the oil in a bottle next to your stove or in the pantry. They can last in room temperature for up to 1 month. You can use them directly for stir fry recipes, salad, or mix it into Hummus.

Our Favorite

Stir Fry Recipes

Did you try this recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below and share it on Instagram, Facebook, and Pinterest!

Thank you! – Claudia

Flavored Oil

Flavored oil for cooking is very practical if you cook every day. This saves up the time and your dish is flavored and smells great!

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Chinese

Prep Time: 5

Cook Time: 10

Servings: cc

Calories: 11kcal

Author: Claudia

Equipment

▢
1 wok

Ingredients

Instructions

Wash up the ingredients. Rinse off and let them dry up several hours to let them dry up thoroughly. Any excess water left will cause the oil to splatter.
Sterilize the jar or bottle that you want to use in boiling water for 5-10 minutes. Let them dry completely.
Slice up garlic, shallots, and ginger.
Cut the leeks 5 cm in length.
Pour the oil into a pan. Turn the stove on medium heat.
When it is hot enough, put in the ingredients.
Let it fry up until you can smell the oil becoming fragrant.
Turn off the stove when the ingredients have changed color to a little bit brownish.
Strain the oil. Discard the herbs. Pour the oil into a bottle.
Keep it near the stove and use it the next time you want to do stir-fry dish.