Herb Flavored Oils-Cold Infusion Method
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups Tightly packed soft-leafed green herb (such as 
1 cup Olive oil
to taste salt





Preparation

1 Bring a large saucepan of water to a boil. Add herbs and make sure to push the leaves under the boiling water. Blanch herbs for 5 seconds. Drain into a strainer and immediately plunge into a bowl of ice water. Drain well and squeeze out all the liquid. Pure in a blender with olive oil. 2 Strain pure immediately through a fine-mesh strainer such as a china cap. 3 Strain again through 4 layers of cheesecloth and put in a sterilized glass bottle. Cover tightly and refrigerate. Use within 1 week for optimum flavor. 


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Preparation

 1  Bring a large saucepan of water to a boil. Add herbs and make sure to push the leaves under the boiling water. Blanch herbs for 5 seconds. Drain into a strainer and immediately plunge into a bowl of ice water. Drain well and squeeze out all the liquid. Pure in a blender with olive oil.  2  Strain pure immediately through a fine-mesh strainer such as a china cap.  3  Strain again through 4 layers of cheesecloth and put in a sterilized glass bottle. Cover tightly and refrigerate. Use within 1 week for optimum flavor.

About


Note 1: For best results, choose very fresh herbs with strong flavors and an olive oil with a clean, neutral taste. A blender makes a finer, smoother pure than a food processor and extracts more flavor. Some oil will be lost during filtering depending on how tightly it binds to the flavoring ingredients.
Note 2: Tarragon does not work very well except early in the spring when it is very sweet, otherwise it tends to taste bitter when infused.
Note 3: Make sure to squeeze all the water out of the cheesecloth or filter papers before use.
Recipe by Michael Chiarello