Pureed Herb Oil Recipes

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.

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.

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.

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.

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.