Making Fresh Herb Oil
The secret to a vivid, professional-looking herb oil is temperature control. You are aiming to set the chlorophyll instantly so the oil stays bright emerald rather than turning dull, muddy olive.
Don't skip the ice bath.
The temperature shock is non-negotiable. If you skip the ice, the residual heat from the boiling water will continue to cook the herbs, destroying that sharp, grassy color.
- small pot
- fine mesh strainer
- bowl for ice water
- high-speed blender
- cheesecloth or coffee filter
What goes in.
- 2 cupsfresh herbs (parsley, basil, cilantro, or chives)
- 1 cupneutral oil (grapeseed, canola, or sunflower)
- 1 tspkosher salt
Shock the Green
Boil the herbs for exactly 10 seconds. Move them immediately to an ice-filled bowl to halt the cooking process and preserve the vibrant color.
The method.
Prepare the ice bath
Fill a medium bowl with cold water and two handfuls of ice.
Blanch the herbs
Bring a small pot of water to a rolling boil. Drop the herbs in and count to ten. Use a spider or slotted spoon to pull them out immediately.
Shock
Submerge the hot herbs into the ice bath. Let them sit until completely cold, then squeeze out every drop of excess water using a clean towel or paper towel.
Blend
Place the squeezed herbs, oil, and salt into a blender. Process on high until the mixture is uniform and the color is a brilliant, opaque green.
Strain
Line a strainer with a coffee filter or cheesecloth. Pour the oil through and let it drip naturally into a container. Do not press the solids, or the oil will turn cloudy.
Other turns to take.
Spicy Chili Oil
Add one small, dried Thai bird’s eye chili to the blender with the herbs.
Citrus Herb Oil
Add a wide strip of lemon zest—white pith removed—to the oil before blending for a sharp, aromatic finish.
When it doesn't go to plan.
Use a neutral-flavored oil so the character of the herb remains the focal point.
Do not blend for longer than 60 seconds; friction creates heat, which will degrade the bright color you just captured.
Store in a dark glass bottle to prevent light-induced oxidation.
The ones that keep coming up.
Can I use woody herbs like rosemary?
This technique is intended for soft, leafy herbs. Woody stems don't break down well and will result in a gritty texture.
What should I do with the leftover herb solids?
The strained solids are intensely flavored. Fold them into softened butter or mix them into a vinaigrette.
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