Herb oil

Herb oil

By
From
French Lessons
Makes
200 ml
Prep
20 mins
Photographer
Steve Brown

Vary this base recipe with watercress, basil or chives according to your fancy. Use single herbs, or in any combination that you like.

Ingredients

Quantity Ingredient
2 cups fines herbes, leaves unchopped
150ml grapeseed oil
salt

Method

  1. Bring a large saucepan of salted water to the boil, and prepare a bowl of iced water. Blanch the herbs for 1 minute and refresh in the iced water. When cold, squeeze out the excess water, but leave them damp.
  2. Chop the herbs roughly and tip into a blender with the oil. Whiz to a fine purée and season with the salt. Tip into a pitcher or bowl and leave to infuse for 15 minutes. The chlorophyll will leach out of the leaves, turning the oil a deep, vibrant green.
  3. Tip into a piece of muslin and suspend it over a bowl for 2–3 hours to catch the oil. Discard the contents of the bag and transfer the infused oil to a sealed container. It will keep in the refrigerator for up to 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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