Making Vibrant Herb Oils
Herb oils are about capturing the raw essence of a garden in a liquid state. By controlling the heat and managing the moisture, you can preserve the chlorophyll that gives these oils their signature, vivid hue.
Water is the enemy of shelf-life
The secret to a bright, stable oil is removing all surface moisture from the blanched herbs. If even a drop of water remains, the oil will turn brown and separate.
- Small saucepan
- Slotted spoon
- Large bowl with ice water
- Clean kitchen towel
- High-speed blender
- Fine-mesh sieve or coffee filter
What goes in.
- 2 cupsfresh herbs (parsley, basil, or chives), stems removed
- 1 cupneutral oil (grapeseed or canola)
- 1 tspfine sea salt
Stopping the enzymatic browning
Submerging herbs in boiling water briefly deactivates the enzymes that cause oxidation. The immediate ice bath locks the chlorophyll in place, ensuring the oil stays bright green.
The method.
Boil the water
Bring a medium pot of water to a rolling boil and prepare a separate bowl filled with equal parts ice and water.
Blanch the herbs
Drop the herbs into the boiling water for 10 seconds. Use a slotted spoon to pull them out immediately and plunge them into the ice bath.
Dry completely
Drain the herbs and spread them on a clean kitchen towel. Press them firmly with another towel until they are entirely dry to the touch.
Blend
Combine the dried herbs and oil in a blender. Start on low, then increase to high for 60 seconds until the mixture is deep green and smooth.
Strain
Pour the mixture through a fine-mesh sieve or a coffee filter set over a jar. Do not press on the solids, or the oil will turn cloudy.
Other turns to take.
Spicy Chili Oil
Replace half the herbs with dried bird's eye chilies and infuse the oil over low heat for 10 minutes before blending.
Citrus Herb
Add the zest of one lemon to the blender for a sharper profile.
When it doesn't go to plan.
Use neutral oils like grapeseed; extra virgin olive oil often has a strong flavor that masks the delicate herbs.
Do not let the blender run too long, or the heat from the friction will cook the herbs and ruin the color.
Store the finished oil in a dark glass bottle in the refrigerator to protect it from light degradation.
The ones that keep coming up.
Why did my oil turn brown?
The herbs likely retained moisture or were not chilled quickly enough after blanching.
How long does this keep?
Kept in the refrigerator, it maintains its color and clarity for about 7 to 10 days.
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