Fennel Infused Oil
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Appears in Cook's Illustrated January/February 1995
Infusions with deep, vibrant flavors depend on using the right temperature oil with each individual spice.
WHY THIS RECIPE WORKS
For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb. For our cold infused fennel oil recipe, we simply combined the oil and fennel s...
