This easy recipe for Annatto Oil / Achiote Oil (Dau Mau Dieu) is one every home cook should learn. Annatto Oil is an essential ingredient in many Asian and Latin dishes. Mild tasting and fragrant, the infused oil adds vibrant orange-red color to foods. Unlike chemical food colors and dyes, Annatto Oil is all-natural. The pebble-like Annatto seeds impart a beautiful ruby color when cooked in hot oil. This recipe is easy-peasy so make a batch today and try it out in some of your favorite dishes. Any dish where vegetable oil is used can be substituted with Annatto Oil. Think stir-fries, soups, stews, sauces and pasta dishes. In upcoming posts, I’ll share more recipes using Annatto Oil like this one for Toasted Shrimp Flakes (Tom Chay).
Notes on the Annatto Oil / Achiote Oil (Dau Mau Dieu) Recipe, Tips and Tricks
Use a mild vegetable oil for this recipe. I like soybean, corn or canola. I’ve tried it with olive oil but find the strong aroma of the olive oil over-powers the annatto seeds.
The more annatto seeds you use the deeper the red color and the more intense the flavor and aroma. My rule of thumb is 1 tsp annatto seeds per 1 Tbsp vegetable oil. If you’re not sure you’ll need all the Annatto Oil per this recipe, just make a little bit using this ratio.
Do not let the oil get too hot or the annatto seeds will burn. Burnt annatto seeds will make the oil bitter. You’ll know when the seeds are burnt because they will turn a dark-brown or black.
Be careful during cooking as the seeds and oil will stain porous materials. The infused oil will stain wooden utensils, chopsticks, etc. Don’t use your nice kitchen towels to clean up any spills and avoid getting it on your clothes.
Store any remaining amounts in an air-tight jar and put in the refrigerator. Store in the fridge for up to 1 month. Storing longer may cause the oil to become bitter.
Watch the video for instructions.
If you enjoy this Annatto Oil / Achiote Oil (Dau Mau Dieu) recipe, you may also like:
Toasted Shrimp Flakes (Tom Chay)
Scallion Oil (Mo Hanh)
Vodka 5-Spice Marinade (Ruou Thom)
Mayonnaise
Annatto Oil / Achiote Oil / Dau Mau Dieu
Ingredients
1/4 cup vegetable oil 4 tsp annatto seeds
Directions
Stove-Top Method
Put the annatto seeds into a small strainer and then rinse with cold water. Drain well. Transfer to a paper towel and then spread out the seeds. Blot the seeds dry with another paper towel. Spread out the seeds and let air dry for 15-20 minutes.
Transfer the annatto seeds into a small saucepan. Add the vegetable oil. Heat over Medium heat while stirring together. The oil should start to bubble in about 1 1/2 minutes. Continue stirring and note the oil turning more red. If the seeds start to pop or the oil splatters, reduce the heat to Low. After cooking for 2 minutes, turn off the heat. Continue stirring and cook using the residual heat for another 2 minutes. Remove from the stove and allow to cool for 10 minutes.
Microwave Method
In a medium bowl, add the annatto seeds and oil. Cover the bowl with plastic wrap and place into the microwave. Cook on High power for 1 1/2 minutes.
Stir together. Return to the microwave and cook on High power for another 1 minute. Stir together again.
Allow to cool for 10 minutes.
Storing the Annatto Oil
Strain the oil into a small glass jar. Stir the seeds to extract any remaining oil. Discard the seeds.
Add the Annatto Oil to soups, stews, sauces or any dish needing a natural orange or red color.
Yields: 1/4 cup
