Herb oil

Herb oil

By
From
Becasse
Makes
200 ml
Photographer
Steve Brown

Herb oils are extremely versatile: use them in dressings and vinaigrettes, in marinades or just as an attractive garnish. You can make a mixed-herb oil, as in the recipe that follows, or simply use one herb on its own for a purer flavour.

Ingredients

Quantity Ingredient
1 cup flat-leaf parsley leaves
1/2 cup chives
1/4 cup tarragon leaves
1/2 cup basil leaves
salt and freshly ground pepper
200ml grapeseed oil

Method

  1. Blanch the herbs in rapidly boiling salted water for 30 seconds then refresh in iced water. When cold, squeeze out the excess water and chop them roughly.
  2. Put into a blender and blitz on high to a deep green purée. Season with salt and pepper to taste. Set aside for 15 minutes to allow the chlorophyll particles to leach out into the oil. Pour into a muslin bag and hang for a couple of hours. Transfer the oil to an airtight jar and store in the refrigerator for up to 2 days.
Tags:
restaurant
Becasse
Justin
North
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