Mint oil

Mint oil

By
From
Real Food by Mike
Makes
125 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125ml grapeseed oil
10g firmly packed mint leaves
1/2 handful baby english spinach leaves

Method

  1. Warm the grapeseed oil in a small saucepan over low heat to 80°C, using a thermometer to check the temperature. Transfer the oil to a high-speed blender with the remaining ingredients and blitz until very finely puréed, about 3–4 minutes. Pass the mixture through a sieve lined with three layers of muslin (cheesecloth) into a bowl and set aside to strain. Don’t press on the solids as even a tiny speck of leaf in the oil will turn it brown. Once strained, season to taste with salt and freshly ground black pepper.
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