Herb oil
- 1 jar of oil
- 40 minutes plus chilling and straining time
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
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
Get in touch
Please sign in or register to send a comment to Great British Chefs.
