Use this flavorful oil in salad dressings, tossed with pasta, or for sautéing vegetables. Use only thoroughly washed, organically grown oranges, shallots, and tarragon.
Makes 21/2 cups
- Zest of 3 oranges
- 1 shallot, sliced
- 2 cups tarragon, 3/4 of stems removed
- 1 tablespoon whole black peppercorns
- 21/4 cups canola oil
- 1/4 cup sesame oil
1. Heat all the ingredients in a heavy nonreactive pot for 15 minutes, keeping the temperature between 225° and 240°F. Turn off the heat and let the oil cool. Transfer to a clean bottle or jar with a tight-fitting lid. Oil will keep at room temperature for 6 months.
Laura Daily of Snowmass Village, Colorado, takes cooking lessons whenever she can. She enjoys grilling year round, even in the snow.
By Laura Daily
