Making Infused Herb Oils
A good herb oil brings a bright, grassy finish to soups and grilled meats. Once you master the temperature, you can turn nearly any tender herb into a stable, aromatic condiment.
Dryness is your biggest ally.
Any moisture remaining on your herbs will cause the oil to pop and splatter; pat them thoroughly with a clean towel before you begin.
- small heavy-bottomed saucepan
- fine-mesh sieve
- cheesecloth or coffee filter
- thermometer
- glass jar
What goes in.
- 1 cupneutral oil (grapeseed, canola, or light olive)
- 1 cupfresh tender herbs (basil, parsley, cilantro, or chives), packed
Blanch, Shock, and Infuse
Keep the oil between 140°F and 160°F. If it smokes or bubbles aggressively, you are destroying the color and flavor.
The method.
Blanch the herbs
Drop the herbs into a pot of boiling water for exactly 10 seconds, then immediately plunge them into an ice bath. Squeeze every drop of water out with a kitchen towel.
Combine with oil
Place the dried herbs and the oil into a blender. Pulse just until the leaves are broken down into tiny flecks suspended in the oil.
Gently heat
Pour the mixture into your saucepan over low heat. Monitor with a thermometer. Once the oil hits 150°F, remove it from the heat immediately.
Strain
Line your sieve with cheesecloth and set it over a bowl. Pour the oil through and let it drip naturally—do not press the solids, or the oil will turn cloudy.
Other turns to take.
Spicy Chili Oil
Substitute half the herbs for dried red pepper flakes and steep over very low heat for 20 minutes.
Garlic Infusion
Add two smashed cloves of garlic to the oil while heating; ensure the garlic remains submerged and never turns brown.
When it doesn't go to plan.
Always use a neutral oil so the flavor of the herb remains the focal point.
Store the finished oil in the refrigerator to keep the color bright green for up to one week.
If the oil looks murky, it means the solids were pushed through the strainer; redo the straining process with a fresh coffee filter.
The ones that keep coming up.
Why do I need to blanch the herbs first?
Blanching stops the enzymes that cause herbs to turn black when cut or heated, locking in that vivid green hue.
Can I use woody herbs like rosemary?
You can, but they require a much longer, lower-heat infusion because they lack the high water content and delicate cellular structure of leafy herbs.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe