Custom-Blend Oil, Vinegar For Unique Taste

Once you start cooking with flavored oils and vinegars, they’ll become indispensable in your kitchen. They’re an excellent addition to just about anything - from salads to grilled fish to pizzas.

They can be made easily, using ingredients straight from the garden (or grocery store). And these versatile oils and vinegars in your own blends always make welcome gifts.

You’ll find new uses for flavored oils and vinegars every time you cook. Here are some of my favorites:

Toss freshly cooked pasta with basil oil for a simple sauce.

Serve a few different flavored oils for dipping thick slices of country bread.

Drizzle herb oil over mashed potatoes, pizzas, grilled vegetables or soup.

Saute shrimp or chicken breasts in curry-flavored oil.

Whisk herb oil into plain yogurt and serve as a dip.

Marinate chicken or fish in herb oil mixed with a splash of fresh orange or grapefruit juice; while you’re grilling, sprinkle fresh herbs over the chicken or fish and brush with the marinade.

Marinate beef or lamb in chili-powder oil before grilling.

Drizzle basil oil over slices of fresh mozzarella and top with beautiful basil leaves.

After sauteing a dish, deglaze the pan with flavored vinegar for a wonderful sauce.

Sprinkle herb vinegar onto a fruit salad or onto fresh fruit while it cooks on the grill.

Drizzle herb vinegar over steamed asparagus or other vegetables.

Peel cucumbers, slice them paper thin and pour flavored vinegar over; serve as a salad or side dish.

When making your custom blends, start with good-quality oils and vinegars. Use the best oil you possibly can, such as virgin or extra-virgin olive oil.

Small, wide-mouthed glass jars with tightfitting lids are ideal containers for oils. Wash them well with hot soapy water and dry thoroughly before using.

Most oils should be used within one to two weeks.

Vinegars keep for up to a year. Use good-quality red-wine or white-wine vinegar or cider, sherry, champagne or rice-wine vinegar.

For vinegar containers, I like to recycle attractive bottles. They must be in excellent condition, free of chips and cracks.

Sterilize the bottles before using: Wash with hot soapy water and rinse well. Place on a wire rack in a large pot and add water to cover the bottles; bring to a boil and let boil for 15 minutes.

Transfer the bottles to a clean towel, then fill with flavorings and vinegar (see recipe below). Seal tightly with clean new corks, plastic stoppers or screw-on tops.

Flavored oils and vinegars look beautiful in clear glass bottles or jars. If you’re giving them as gifts, they don’t need elaborate decorations.

Simply cover the top of a jar with a square of fabric and secure it just below the rim with seam binding, cloth ribbon or waxed twine.

Bottles can be wrapped with tissue paper, cloth or a pretty dishtowel. Center the bottle on the fabric, gather the fabric around the neck of the bottle and tie with a bow.

Don’t forget to add a tag or label. I like to design simple labels on my computer or draw them by hand.

For a tag, make a small tag out of paper, punch a hole in it and add a message. Wrap a piece of ribbon or raffia around the bottle top several times, string the tag onto it and tie with a bow.

Personalize the labels or tags however you wish: “For Mom and Dad,” “Tarragon Vinegar,” “From Martha’s Kitchen.”

When you give these as gifts, include a copy of the recipe. With all the uses for these oils and vinegars, your friends will want to replenish their supply again and again.

Pureed herb oil

This recipe yields a relatively small amount, but a little goes a long way. (Makes 1/2 cup)

1 cup fresh herbs leaves, such as cilantro, basil, parsley or mint

1 cup light virgin olive oil

Blanch herbs in boiling water. Refresh under cold water. Pat dry.

Puree blanched herbs in a blender with oil until mixture is creamy. Pour into a jar and shake well. Refrigerate overnight.

Let mixture come to room temperature. Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.

Keep oil covered and refrigerated.

Flavored vinegars

Flavorings, such as sprigs of fresh herbs, peppercorns, fresh chilies and cloves of garlic

Vinegar, such as white- or red-wine, cider, champagne, sherry or rice-wine vinegar

Use a chopstick or skewer to poke desired flavorings into a sterilized bottle. Experiment with different combinations and amounts. Add vinegar to fill, using a funnel.

Cork or seal bottles and store in a cool, dry place for at least a week to allow flavors to blend. Store at room temperature.

The following fields overflowed: CREDIT = Martha Stewart New York Times Syndicate