Herb Oil Recipes
HERB GARLIC OIL
This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.
Provided by Mikey Tarts
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 8h6m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 0.5 g, Fat 41 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 5.7 g, Sodium 0.8 mg
HERB OIL
A tasty herb oil is a nice alternative to a heavy or complicated sauce. It's quick and easy to make, and it looks and tastes great.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add mint and parsley to boiling water; cook 30 seconds. Drain, and plunge herbs intoice-water bath immediately.
- Wrap herbs in a paper towel; squeeze out as much liquid as possible. Puree herbs with oil in a blender until well blended, about 3 minutes. Stir in the salt.
BOB MCGEE'S HERB OIL
[DRAFT]
Provided by Food Network
Categories condiment
Time 1h20m
Yield About 3 cups
Number Of Ingredients 11
Steps:
- Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste.
HERB OIL
Provided by Alton Brown
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
HERB MIX FOR DIPPING OIL
We combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1/2 cup per batch.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.
Nutrition Facts : Calories 122 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HERB OIL FOR PIZZA
Use this oil to make a variety of delicious pizzas: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, bring garlic, rosemary, and olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl.
Nutrition Facts : Calories 127 g, Fat 14 g
ITALIAN HERB INFUSED OLIVE OIL
Olive oil with Italian herbs.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Italian Dressing
Time 5m
Yield 12
Number Of Ingredients 5
Steps:
- Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg
HERB OIL
Steps:
- Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar.
- Add the rest of the olive oil. Store in the refrigerator. Lasts about a week.
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In a blender, combine 1/2 cup extra-virgin olive oil with 2 tablespoons each fresh thyme leaves, fresh oregano leaves, and chopped parsley. Whirl until smooth, then pour through a fine strainer into a bowl, pressing to extract as much oil as possible. Discard residue.
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2019-05-20 Easy Herb Oil Ingredients . 1/3 - 1/2 cup fresh rosemary or herb of choice, loosely packed 1 handful fresh spinach (optional) 1 cup extra virgin olive oil or avocado oil. Instructions. Clean your spinach and fresh herbs and, unless using soft herbs, remove from sprigs. Feel free to leave the stalks for herbs like cilantro and parsley.
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Herb oil: a great way to use those excess herbs you've got lying around.Still haven’t subscribed to Bon Appetit on YouTube? http://bit.ly/1TLeyPnCONNECT W...
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Procedure. In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200ºF. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the …
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From altonbrown.com
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