Herb oils are great for adding flavor and color to dishes. Even use them as a garnish on soups or main dishes. Herb oils are useful in creating elegantly plated dishes.
NOTE: Make sure to only use fresh herbs, not dried.
What you’ll need:
1 cup lightly packed soft-leaved green herbs (basil, chervil, parsley, chives, cilantro, or mint)
1/2 cup olive oil with no added flavor
How to make the oil:
1. Bring a large saucepan of water to a boil. Add the herbs and make sure to push the leaves under the boiling water. Blanch herbs for 5 seconds.
2. Drain into a strainer and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
3. Purée the herbs in a blender with olive oil.
4. Strain purée immediately through a fine-mesh strainer. Strain again through 4 layers of cheesecloth and put in a glass container. Use to garnish dishes and store in the refrigerator (it will need to sit out at room temperature before using because the oil will solidify).
