Culinary Recipes




Most people don't realize that essential oils can be used in cooking. Indeed, a lot of folks will tell you to never use essential oils in food. The truth of the matter is that major industries use essential oils as an economic way to add flavor to foods. They are used to replace the flavors that processing can take out of food. There's no limit to the uses that essential oils have in the kitchen. Using them is a simple way to add flavor without adding calories or extra ingredients. They're also a great way to replace ingredients that you may be out of. For example: Don't have ginger on the spice shelf? Add a drop or two of ginger essential oil instead.
Use all essential oils in moderation. One drop can pack a serious whollop! When experimenting, always add only 1 drop at a time and add more only if the recipe really needs it.


Here are some recipes using Essential Oils as flavorings.

A word of caution, Be extremely careful when using Essential oils in food. Some are not meant to be ingested!




appetizers
Main Dishes
Desserts
Baked Goods



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Page created by Joelle Miller, 1998-2001



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Appetizers

Russian Eggs

6 hard boiled eggs
1 teaspoon chopped green olives
1 teaspoon chopped chives
3 tablespoons mayonnaise
1 teaspoon chopped onion
A dash of Tabasco
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped parsley
2 drops lemon essential oil
1 drop grapefruit essential oil

Cut the eggs in half and remove the yolks. Put into a bowl and add all the ingredients except the parsley. Mix well until it forms a paste and spoon back into the egg whites. Arrange on a bed of lettuce and sprinkle the parsley over them.



Orange and Ginger Prawns

1 pound uncooked prawns (king if possible)
(marinade)
2 tablespoons soy sauce
2 tablespoons sherry
2 tablespoons vegetable oil
1 clove garlic, crushed
1 small orange, squeezed
2 drops ginger essential oil
2 drops orange essential oil

Mix all the marinade ingredients and pour over the uncooked prawns. Leave for 1-2 hours. Remove the prawns from the marinade ans stir-fry with 1 teaspoon of marinade until cooked. Add the remaining marinade and cook for another 5 minutes.
Serve on a bed of watercress, decorate with orange slices and/or nasturtium flowers.



Blender Hollandaise Sauce

4 ounces hot melted butter
3 egg yolks
1/2 teaspoon salt and pepper
dash cayenne (optional)
4 drops lemon essential oil Put the egg yolks into the blender with essential oil, salt, pepper, and cayenne. Blend slowly until frothy, add the hot butter in a thin trickle and continue blending for about 10 minutes. The hot butter will cook the egg yolk as you add it and blend.

Grapefruit or lime essential oil may be added instead of the lemon for a different taste.

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Main Dishes


Red Meat Marinade

Enough for two pounds of meat

1 cup red wine
1 drop thyme essential oil
1 drop marjoram essential oil
1 drop clove essential oil
2 tablespoons olive oil
2 cloves garlic
1 chopped onion
a pinch of salt
1/4 teaspoon whole black peppercorns
1 drop orange essential oil

Blend the thyme, marjoram, and clove oils into the olive oil.
Pour the red wine into a dish large enough to hold your meat and add the garlic, onion, and orange oil. Rub 1 tablespoon of the blended oil over the meat then place the meat in the red wine. (Keep the second tablespoon for another time.)
Leave the meat covered for eight hours, turning occasionally.
Cook in your favorite way, using the marinade to make a sauce if desired


Fresh Tuna Marinade

Enough for 1 pound fresh tuna

1 cup dry white wine
1 clove garlic
1 small onion, sliced
A pinch of salt
1/4 teaspoon whole black peppercorns
1 drop lime essential oil
1 drop fennel essential oil

Pour the white wine into a dish large enough to hold the tuna and add the garlic, onion, salt, and pepper. Mix the lime and fennel oils with the olive oil and rub this into the tuna, then place in the white wine. Leave covered for 3-6 hours. Grill or poach the tuna and use the marinade for a sauce.


Baked Mackerel

2 mackerel, cleaned and prepared
1 grated apple
1 teaspoon chopped parsley
1 tablespoon fresh bread crumbs
1 small onion, sliced into rings
1 glass apple juice
3 drops orange essential oil

Combine the apple, parsley, and essential oil or orange with the bread crumbs. Stuff the mackerel with equal amounts of stuffing and place the onion rings on top of the stuffing. Put the fish in an ovenproof dish and pour the apple juice over the fish. Bake for 20 minutes in a medium hot oven.


Garlic Lamb

Soak 4 cloves of garlic in 1 teaspoon of olive oil and 1 drop of rosemary essential oil for 30 minutes. Using a sharp pointed knife, pierce the meat and insert the cloves of garlic. Depending on the cut, meat may be roasted, grilled or braised. (This method also works great for pork roast, or prime rib roast.)


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Desserts

Ice Cream

4 egg yolks
1/4 cup castor sugar
1 cup milk
5 ounces cream
2 ounces fruit or chocolate
6 drops essential oil of choice

Beat the egg yolks with sugar, add a little milk or cream, Heat the milk, but do not boil. Take off the heat and stir slowly into the egg mix. When thoroughly mixed return to a low heat until hot but not boiling. Remove from the heat and let cool. Gently fold the cream into the mixture. Now add the essential oil and chocolate, fruits, nuts, coffee or anything else you like to include at this point. Cool and freeze.


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Baked Goods

Essential oils may be added to bread dough just before baking. Use 1 drop of oil per 4 ounces of dough. To make orange and cinnamon bread, for example, add 4 drops of orange and 1 drop of cinnamon oil to 16 ounces of dough.

When included in a pastry mix, essential oils add spice, citrus, or flower fragrance as desired. Use 1 drop per 2 ounces of pastry.


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