Hungarian
Oil
This oil
is perfect for saut�ing the onions, garlic and meat when making an authentic
goulash, but it can also be used to saut� fish, shellfish, poultry and
vegetables.
| 2 tsp paprika |
1 tsp turmeric |
| 240 ml canola or corn oil |
|
Place
the paprika, turmeric and oil into a small heavy based saucepan. Simmer over a
low heat, stirring occasionally, for 1 - 5 minutes, or until the mixture turns a
rich orange -red color. Remove from the heat and cool.
Line a funnel with a double layer of muslin and strain the
flavored oil into a new sterilized bottle, to within 3mm of the top. Seal and
label. The oil is now ready for use.
Makes about
240ml
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