Infusions

Today we had infusion and sauce practicum. Definitely one of my favorite days. Infusions are simple but elegant additions to any dish, whether it be a salad, entree, or dessert.


We each made a different infusion, some using oil, some using vinegar, some using vegetables, fruits, herbs, spices, or a mixture. I made a carrot cinnamon infused olive oil by juicing carrots, reducing the juice with a cinnamon stick, and then infusing this liquid into olive oil in a mason jar. The creativity of infusions is endless, and the possibilities are endless.

Two of my favorites - Raspberry vinegar and zuchinni oil


Three more of my favorites... lemon dill vinegar, curry coconut oil, and tarragon vinegar