Make Your Own Mint Infused Oil 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.
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- Blanch the mint in boiling water for 45 seconds then place in icy water to stop the cooking. Remove from the ice, tap dry on the bench and leave to dry over night in a dehydrator or oven on pilot at 35C. When the mint is dry, place in a blender with the oil. Then strain through cheese cloth into a bowl.
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