Hungarian Oil

This oil is perfect for sautéing the onions, garlic and meat when making an authentic goulash, but it can also be used to sauté fish, shellfish, poultry and vegetables.

    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