Mintoil Recipes
MINT OIL
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
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
Provided by Food Network
Categories side-dish
Time 30m
Yield 1/2 cup flavored oil
Number Of Ingredients 5
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
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
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
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
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
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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