Paprika Oil
Warm oil bleeds sweet paprika into a ruby drizzle for soups and roasted vegetables.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Gently warming paprika in neutral oil coaxes out its color and toasted, slightly sweet flavor without scorching it bitter. Drizzle this crimson oil over deviled eggs, hummus, roasted cauliflower, or creamy soups for a quick flavor and color boost. It keeps well in the refrigerator, so a small batch stretches across several meals.
Ingredients
- 1 cup neutral oil, such as grapeseed or sunflower oil
- 3 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1/4 teaspoon fine salt
Method
-
In a small saucepan, combine the neutral oil, sweet paprika, smoked paprika, and salt, whisking until the paprika is evenly distributed with no dry clumps.
-
Set the saucepan over low heat and warm the mixture gently, stirring occasionally, until it becomes fragrant and small bubbles form around the edges, 4 to 5 minutes. Do not let it simmer or smoke, as the paprika will scorch and turn bitter.
-
Remove the pan from the heat and let the oil cool completely at room temperature, allowing the paprika to settle and steep, about 20 minutes.
-
Pour the cooled oil through a fine mesh strainer into a clean glass jar, pressing lightly on the paprika solids to extract as much oil as possible; discard the solids or reserve for another use.
-
Seal the jar and store the paprika oil in the refrigerator for up to 2 weeks, letting it come to room temperature before drizzling since the oil may solidify slightly when chilled.
Rate this recipe
Paprika Oil
Gently warming paprika in neutral oil coaxes out its color and toasted, slightly sweet flavor without scorching it bitter. Drizzle this crimson oil over deviled eggs, hummus, roasted cauliflower, or creamy soups for a quick flavor and color boost. It keeps well in the refrigerator, so a small batch stretches across several meals.
27 min 8 oz 63 cal
Ingredients
- 1 cup neutral oil, such as grapeseed or sunflower oil
- 3 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1/4 teaspoon fine salt
Method
- 1
In a small saucepan, combine the neutral oil, sweet paprika, smoked paprika, and salt, whisking until the paprika is evenly distributed with no dry clumps.
- 2
Set the saucepan over low heat and warm the mixture gently, stirring occasionally, until it becomes fragrant and small bubbles form around the edges, 4 to 5 minutes. Do not let it simmer or smoke, as the paprika will scorch and turn bitter.
- 3
Remove the pan from the heat and let the oil cool completely at room temperature, allowing the paprika to settle and steep, about 20 minutes.
- 4
Pour the cooled oil through a fine mesh strainer into a clean glass jar, pressing lightly on the paprika solids to extract as much oil as possible; discard the solids or reserve for another use.
- 5
Seal the jar and store the paprika oil in the refrigerator for up to 2 weeks, letting it come to room temperature before drizzling since the oil may solidify slightly when chilled.