Tea Blog

Infusing tea into dishes is often done by steeping tea leaves in a liquid and incorporating that into a recipe. This time, we’re stepping slightly outside the box to explore another creative approach—tea-infused oil. This method opens up new possibilities for cooking with tea and adds subtle, layered flavor to savory dishes.

Tea Aioli

Aioli is essentially a flavored mayonnaise, and this version incorporates tea-infused oil for a unique twist.

• 2 egg yolks
• ½ cup vegetable oil (use a neutral oil)
• 1 tablespoon high-quality green tea leaves
• 2 teaspoons chopped chives
• ½ teaspoon thyme
• ½ teaspoon salt
• Pinch of pepper
• Juice of 1 lemon

Pour the oil into a small saucepan over low heat and add the tea. Allow the tea to gently infuse in the oil for about 20 minutes. Strain out the tea leaves, reserving the crisped leaves for later use. Let the infused oil cool slightly.

Place the egg yolks in a bowl and whisk vigorously (or use a mixer). Slowly stream in the tea-infused oil while continuing to whisk. As the mixture thickens, add small amounts of lemon juice to maintain a smooth consistency. Once the texture resembles mayonnaise, fold in the herbs, salt, and pepper.

Herb-Crusted Chicken

• 4 chicken breasts (boneless and skinless)
• 2 egg whites, lightly whisked
• 1 tablespoon chopped chives
• 1 tablespoon thyme
• 1½ teaspoons kosher salt
• 1½ cups almond meal or flour
• ¾ cup all-purpose flour
• ½ teaspoon salt

Preheat the oven to 400°F.

Set up a breading station with three dishes: one for flour mixed with ½ teaspoon salt, one for egg whites, and one for the herb mixture. For the herb mixture, combine chives, thyme, reserved crispy tea leaves, and kosher salt. Finely chop together, then mix with the almond meal.

Coat each chicken breast lightly in flour, shaking off excess. Dip into the egg whites, then coat thoroughly with the herb and almond meal mixture. Place on a greased baking sheet.

Bake for 20–25 minutes, or until the chicken is fully cooked. Allow it to rest briefly before slicing and serving with the tea aioli.

This recipe serves 4–6 people.

See more of Janet Sanchez’s recipes and tea-infused creations in this collection of tea-inspired culinary articles by the author.

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