Cooking with essential and carrier oils
Cooking with essential oils
Make your own aromatized oil or butter, by adding 2 drops essential oil to 2 Tablespoons of your favourite cooking oil.
Drizzle a few drops cold, before serving, on salads, baked potatoes, fruits salad, sorbets or onto the plate. As for butters used on the side, to complement warm bread, vegetable, poultry, fish or meat preparations.
add 5 drops per 1 litre of red/white wine or vinegar to make a herbal wine that you can use in marinades