+
0 (0)

Category: Sauces and condiments

Coriander seed oil

Coriander seed oil
Kirk McKoy / Los Angeles Times

The phrase “flavored oils” might conjure images of Italian-ish garlic and herb oils, chile oils to dress Sichuan dishes or maybe supermarket truffle oils. But there’s some new players on the scene that are changing the concept: deep green pine ... Read more

Total time: 10 minutes, plus infusing time | Makes a scant ¾ cup
Note: Adapted from a recipe by Arielle Johnson, who recommends using it wherever you might want a good, fruity olive oil.
  • ¾ cup (50 grams) coriander seeds
  • ¾ cup (150 grams) neutral oil, such as grapeseed or high-quality canola

Step 1In a blender, finely grind the coriander seeds with the oil (alternatively, grind the coriander seeds in a coffee grinder or spice mill, then combine with the oil).

Step 2Transfer the oil and ground seeds to a clean bowl or jar, pressing plastic wrap onto the surface of the oil to reduce contact with the air (alternatively, transfer the mixture to a sealable plastic bag, pressing out the air before sealing).

Step 3Set the mixture aside in a cool, dark place, to give the spice time to infuse the oil, about 2 days.

Step 4Strain the oil using a cloth-lined strainer to catch all the spice particles. Refrigerate, covered, up to 1 week, or freeze up to 6 months.

Each tablespoon:
Calories 120; Protein 0; Carbohydrates 0; Fiber 0; Fat 14; Saturated fat 1 gram; Cholesterol 0; Sugar 0; Sodium 0
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Kentucky bourbon barbecue sauce
Dish's Green Goddess dressing
Nectarine jam
Classic tapenade