Mintoil Recipes

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MINT OIL



Mint Oil image

Use this herb-infused oil, from chef Frank Stitt's "Bottega Favorita" cookbook, to make his Butter Bean-and-Mint Pilaf.

Provided by Martha Stewart

Number Of Ingredients 3

1/4 cup coarse salt
4 cups loosely packed mint leaves
3/4 cup grapeseed or canola oil

Steps:

  • Prepare and ice-water bath; set aside. Bring 4 cups water and salt to a boil in a medium saucepan. Add mint leaves and cook 10 to 15 seconds. Drain, and immediately transfer to ice-water bath to cool. Drain and squeeze dry.
  • Place half of the mint leaves in the jar of a blender with enough oil to cover; blend for 2 minutes. Add remaining leaves and oil and blend for 2 minutes more. Transfer to an airtight container and refrigerate overnight.
  • Strain mint oil through cheesecloth and discard solids. Oil can be kept in an airtight container, refrigerated, for up to 5 days.

BASIL AND MINT OIL



Basil and Mint Oil image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 1/2 cup flavored oil

Number Of Ingredients 5

1 cup mint leaves, packed
1 cup basil leaves, packed
1 tablespoon kosher salt or sea salt
1/2 cup extra virgin olive oil
Pinch sugar

Steps:

  • In a pot bring 3 quarts salted water to a rolling boil. Place herb leaves in a strainer and lay in water for about 20 to 30 seconds. Remove from water and lay in large bowl of ice water to stop cooking and retain brilliant color. Remove any stray leaves from boiling water with a slotted spoon and add to leaves in ice water.
  • Drain herbs and place on paper towels. Wring gently to dry. Place in blender. Add salt, oil and sugar and puree until mixture is very smooth.
  • Pour oil though a sieve and press on solids. Discard remaining solids.
  • Chill oil to store up to three days. Allow to come to room temperature before serving.

BASIL-MINT OIL



Basil-Mint Oil image

Categories     Condiment/Spread     Herb     Summer     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 5

1 cup packed fresh mint leaves
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 teaspoon sugar
1 tablespoon coarse salt (preferably sea salt)

Steps:

  • Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch herbs 5 seconds and with a slotted spoon immediately transfer to ice water to stop cooking. Drain herbs well and pat dry. In a blender purée herbs with remaining ingredients until smooth. Pour oil through a fine sieve into a bowl, pressing on solids, and discard solids. Oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.

MINT OIL



Mint Oil image

Make and share this Mint Oil recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Salad Dressings

Time P14D

Yield 220 ml mint oil

Number Of Ingredients 2

220 ml extra virgin olive oil
2 tablespoons fresh mint leaves, pounded coarsely in a mortar

Steps:

  • Add oil to the pounded mint leaves, a little at a time, until all the oil is used.
  • Mix well.
  • Pour into a glass bottle and seal it tightly.
  • Turn the bottle upside down once every 2 days for until 2 weeks.
  • Use after 2 weeks.
  • Use in tomato mozarella salad and stir-fries.

Nutrition Facts : Calories 7.7, Fat 0.9, SaturatedFat 0.1

FRESH-MINT SAUCE



Fresh-Mint Sauce image

Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 bunch fresh mint
1 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon coarse salt

Steps:

  • Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

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