Except for the Roaste Garlic Oil and the Truffle Oil, the rest are pretty simple to make. Just be sure that you use a neutral flavored oil such as grapeseed or canola. Extra light Olive Oil works fine as well.
For the curry/chili oil, use 1/2 cup of curry or chili powder to 1 cup of oil. Whisk it together, and let it sit at least overnight. The powder will drop to the bottom and you can use the oil which will come to the top. The longer you let it sit, the more pungent in flavor it will become. You can just add more oil to the mixture as you use it too. Just be sure that you keep it in an airtight container in the fridge to prevent any spoilage or bacterial growth.
For the vanilla bean oil, use 3 split vanilla beans per every 1 cup of oil and use the same method above.
For the wasabi oil, use 2 Tbsp. wasabi + water to make a thick paste. Whisk in one cup of oil and use the same method above.
