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Compound oils?

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In my new obsession with compound butters, I started wondering why you don't hear more about compound oils. I love infused oil but usually they are limited to one or a few ingredients from what I've seen and made and are often in larger quantities than compound butters and allowed to sit for a while to allow the flavors to develop. Clearly, butter is a flavor powerhouse and well suited for compounding but you'd think a compound olive oil would be quite nice drizzled over the same things for which compound butters are used - meats, breads, etc. Does anyone make compound oils?

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  1. Perhaps the botulism risk?