Pureed Herb Oil Recipes

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.

HERB OIL

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.

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

HERB OIL

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.

MEDITERRANEAN HERB OIL

Steps:

• Put all the minced herbs in a heavy saucepan.
• Add the oil.
• Bring it to a simmer over medium heat, stirring every now and again.
• Simmer for 10 seconds.
• Take the pan off the heat, keep stirring for another 30 seconds.
• (Yes, seconds.) Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?).
• Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.
• Divide the herb oil between 4 pretty oil bottles.
• Seal tightly.
• Keep in the fridge at least 1 day to develop the flavors.
• Keep this oil in the fridge.

POTATO, PARSNIP, AND HERB-OIL PUREE

Steps:

• Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.

PUREED HERB OIL

Steps:

• Blanch herbs in boiling water. Refresh under cold water. Pat dry.
• Puree blanched herbs in a blender with oil until mixture is creamy.
• Pour into a decorative airtight jar and shake well. Refrigerate overnight.
• Let mixture come to room temperature.
• Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
• Keep oil covered and refrigerated.