Some recipes, particularly for salad dressings, have a step where you are expected to heat a minuscule amount (e.g. 2 Tbsps) of a vegetable oil and cook paprika in it for a brief period of time (e.g. 30 seconds).
It seems extremely impractical: trying to to get 2 Tbsps of oil out of a pan will leave half of that amount in it spread over and render only a few drops. Also maintenance.
My understanding is that heating is to accelerate dissolution of paprika. But is it required for the reaction? If I am in no rush, can I just leave the solution overnight at the room temperature?