Use this technique to make infused oils with any soft herbs, such as tarragon, basil, and mint. I use herb oil as a garnish whenever I want an intense, concentrated herb flavor in a dessert. Think about serving strawberries and ice cream with a drizzle of black peppermint oil. Or drizzle some tarragon oil on a salad of tender lettuce and shrimp.
Recipe information
Yield
maeks about 1/4 cup
Ingredients
Preparation
Step 1
Set up a bowl of ice water.
Step 2
Bring a pot of water to a boil. Add the herbs and blanch for 30 seconds. Drain and immediately plunge the herbs in the ice water. Drain again and squeeze out all the water.
Step 3
Put the herbs in a blender with the oil and blend to a smooth puree. Leave, covered, at room temperature for 1 hour to infuse.
Step 4
Strain through several layers of cheesecloth and store the oil, covered, in the refrigerator for up to 3 days.
