Ingredients

Extracts vs. Oils

Extracts are concentrated liquids that flavor recipes but have little flavor of their own. They are made in a number of ways. Some flavors require distillation as with almond or vanilla extract and these are usually suspended in a small amount of alcohol.

Other extracts are created by infusion in the same way that one would make a tea. After the infusion is made, reducing it concentrates the flavor (as with chicken or mushroom extracts).

Citrus oils are made by extracting the natural essences through cold-pressing the rinds of fruit in much the same way as olive oil is extracted from olives.

The last method is simple infusion by marinating in a liquid such as vinegar or wine (as with tarragon vinegar). Infusions of oils create especially sumptuous flavors, from garlic to herbs or even truffles (my favorite).