Herb oil
- 1 jar of oil
- 40 minutes plus chilling and straining time
Herb oil is a favourite ingredient among chefs – it brings brightness, richness and a dash of colour to any dish. You can use any soft herbs you like, such as parsley, dill, coriander or basil, but take care not to use woody herbs like thyme or rosemary.
Ingredients
Metric
Imperial
- 200g of soft herbs
- 300g of groundnut oil
- iced water
Equipment
- High-power blender
- Muslin cloth or a coffee filter
Method
Blanch the herbs in boiling water for 30 seconds, then immediately refresh in a bowl of iced water. Blanching destroys the enzyme that causes the herbs to oxidise and turn brown, ensuring the herb oil has a bright green colour
- 200g of soft herbs
- iced water
Squeeze the herbs to get rid of any excess moisture, then spread the herbs out to dry on a clean cloth, patting them as dry as you can
Place the herbs and oil into a high-powered blender and blend for 10 minutes, or until the outside of the blender feels hot, or an instant read thermometer reads 60°C
- 300g of groundnut oil
Transfer the herb oil to a small bowl, then place the small bowl in a larger bowl of iced water, to chill it down quickly. This will keep the herb oil a nice bright green colour
Transfer the oil into a coffee filter suspended over a container and leave to strain overnight
Discard the solids and store the herb oil in the fridge for up to 2 weeks
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