Making Infused Herb Oils
Infused oils are made by blanching fresh herbs, drying them completely, and pulsing them with neutral oil before straining. This process traps the bright green pigment and aromatic oils in the fat, creating a vibrant finishing oil that keeps for about a week in the refrigerator.
Moisture is the enemy
Water causes oil to turn cloudy and spoils quickly. Ensure your herbs are spin-dried and patted down with paper towels until they feel like velvet.
- small saucepan
- fine mesh strainer
- blender
- cheesecloth or coffee filter
- bowl of ice water
What goes in.
- 2 cupsfresh soft herbs (parsley, basil, or cilantro), packed
- 1 cupneutral oil (grapeseed or canola)
Locking in the Chlorophyll
Submerging the herbs in boiling water for exactly ten seconds sets the color. Immediate immersion in ice water stops the cooking, keeping the oil vivid green rather than muddy brown.
The method.
Blanch the herbs
Bring a small pot of water to a rolling boil. Drop in the herbs for 10 seconds. Use a spider or slotted spoon to move them directly into an ice bath.
Dry completely
Remove herbs from the ice water. Squeeze them firmly, then lay them out on paper towels. Blot until no moisture remains.
Blend
Add the dry herbs and the oil to a high-speed blender. Pulse until the mixture is smooth and deep green. Do not run it for more than 60 seconds; the motor heat will cook the herbs.
Strain
Line a fine mesh strainer with cheesecloth or a coffee filter. Pour the oil through into a clean jar or glass container. Let it drip naturally; do not force it or the oil will become cloudy.
Other turns to take.
Spicy Chili Oil
Replace herbs with dried chili flakes and warm the oil gently to 180°F before straining.
Garlic-Rosemary
Steep woody herbs and smashed garlic in warm oil for an hour instead of blending.
When it doesn't go to plan.
Store in a dark glass bottle to prevent light from degrading the color.
Use neutral oils like grapeseed; extra virgin olive oil has its own strong flavor that can overpower delicate herbs.
The leftover herb solids in the strainer are excellent folded into butter or vinaigrettes.
The ones that keep coming up.
Can I leave this on the counter?
No. Infused oils containing fresh herbs should be stored in the refrigerator and used within 7 to 10 days to ensure quality.
Why is my oil brown?
The oil likely got too hot in the blender, or the herbs were not blanched long enough to set the color.
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