Making Vibrant Herb Oil
The secret to bright herb oil is temperature control. You want the color of the herbs to snap into place without cooking the life out of them.
Freshness is the only shortcut
Use the softest herbs you can find—parsley, basil, cilantro, or chives work best. Ensure they are bone-dry after washing; any residual water will make the oil cloudy and prone to spoiling.
- blender
- fine mesh sieve
- cheesecloth or coffee filter
- saucepan
- slotted spoon
What goes in.
- 2 cupsfresh herbs, tightly packed
- 1 cupneutral oil (grapeseed or canola)
- to tastekosher salt
The ten-second rule
Ten seconds in boiling water sets the chlorophyll, fixing the vibrant green color. Moving them immediately to an ice-cold bath prevents the latent heat from dulling that color.
The method.
Prepare the water
Bring a medium pot of water to a rolling boil and prepare a separate bowl filled with ice and water.
Blanch
Submerge the herbs in the boiling water for exactly 10 seconds. Use a slotted spoon to lift them out immediately.
Shock
Drop the herbs into the ice bath. Let them sit until they are completely cold to the touch, then drain and pat dry between clean kitchen towels until no moisture remains.
Blend
Combine the dried herbs and oil in a blender. Pulse on high for 60 seconds until the mixture is a uniform, deep green.
Strain
Line a fine mesh sieve with a coffee filter or doubled cheesecloth. Pour the oil through and let it drip naturally—do not press the solids, or the oil will turn murky.
Other turns to take.
Spicy Chili Oil
Add a tablespoon of dried chili flakes into the oil before blending for a kick.
Aromatic Herb Oil
Blanch a single clove of garlic or a piece of lemon zest with the herbs to layer the scent.
When it doesn't go to plan.
Store the finished oil in a dark glass bottle to protect the color from light degradation.
If the oil appears thin or dull, your herbs were likely still wet or not fresh enough.
The leftover herb solids are still packed with flavor; stir them into softened butter or vinaigrettes.
The ones that keep coming up.
How long will this last?
Kept in the refrigerator, it will maintain its color and brightness for about 5 days.
Why did my oil turn brown?
Brown oil happens if the herbs are left in the hot water too long or if the blended oil gets too hot during the high-speed blitz.
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