Making Infused Herb Oils
Infused herb oil is made by blanching fresh leaves to lock in color and then blending them with a neutral oil before straining. This process keeps the oil vibrant and prevents it from turning brown or bitter, resulting in a bright, fragrant finish that is best used as a final drizzle over prepared dishes.
Freshness determines the outcome.
Use soft herbs like basil, parsley, or cilantro. The herbs must be completely dry after washing, or the water will cause the oil to spoil quickly.
- blender
- fine-mesh sieve
- cheesecloth or coffee filter
- small saucepan
What goes in.
- 2 cupspacked fresh soft herbs, leaves only
- 1 cupneutral oil like grapeseed or sunflower
Shocking for color
Submerging the herbs in boiling water for exactly ten seconds and immediately plunging them into an ice bath sets the chlorophyll. This is the difference between a neon green oil and a dull olive one.
The method.
Blanch the herbs
Bring a pot of water to a boil and prepare a bowl of ice water. Drop the herbs into the boiling water for 10 seconds, then lift them out with a slotted spoon and drop them straight into the ice bath.
Dry thoroughly
Drain the herbs and press them between layers of paper towels until they are bone-dry. Any residual water will cloud the oil.
Blend
Combine the blanched herbs and oil in a blender. Run on high speed until the mixture is uniform and bright green, usually about 60 seconds.
Strain
Line a sieve with cheesecloth or a clean coffee filter. Pour the oil through and let it drip naturally into a container. Do not squeeze the cloth, or the oil will become cloudy.
Other turns to take.
Spicy Chili Oil
Replace the herbs with dried chili flakes and steep them in warm oil for an hour before blending.
Citrus Infusion
Add the zest of one lemon to the blender to brighten the profile of parsley or cilantro oils.
When it doesn't go to plan.
Keep the oil refrigerated in a dark glass bottle to preserve the color.
Use the leftover herb pulp as a base for compound butter or salad dressings.
If the oil looks like a puree, you have left too much moisture in the herbs; strain it a second time through a fresh filter.
The ones that keep coming up.
How long does this oil last?
Keep it in the refrigerator and use it within five days for the best quality.
Can I use olive oil?
You can, but the distinct flavor of olive oil often masks the subtle notes of the herbs. A neutral oil allows the herb flavor to stand out.
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