Making Herb-Infused Oils
Infused oil relies on pulling volatile oils from fresh herbs into a neutral fat through gentle heat or time. The process requires removing all surface moisture from the herbs to prevent spoilage, then straining the solids once the flavor has permeated the oil. Keep the finished product refrigerated and use it within a week.
Water is the enemy of shelf-stable oil.
Ensure every herb leaf is bone-dry after washing, or the oil will turn cloudy and spoil rapidly.
- Small heavy-bottomed saucepan
- Fine-mesh sieve
- Cheesecloth
- Glass storage jar
What goes in.
- 2 cupsneutral oil like grapeseed or sunflower
- 1 cupfresh soft herbs like basil, parsley, or cilantro, stems removed
Maintaining low temperature
Heat the oil to just 150°F. If the oil begins to smoke or the herbs brown rapidly, the flavor will turn bitter and scorched.
The method.
Blanch the herbs
Drop the cleaned, dry herbs into boiling water for 10 seconds, then plunge into ice water. Squeeze them firmly in a clean kitchen towel until no moisture remains.
Warm the oil
Pour the oil into the saucepan over low heat. Use a thermometer to bring the oil to 150°F. Remove from heat immediately.
Infuse
Add the blanched, dried herbs to the warm oil. Let it sit for one hour until the oil takes on the color of the herbs.
Strain
Line a sieve with multiple layers of cheesecloth. Pour the oil through slowly without pressing the herbs, which keeps the oil clear rather than murky.
Other turns to take.
Hard Herb Infusion
Use rosemary or thyme instead of soft herbs; allow these to infuse for 24 hours at room temperature rather than heating.
Spiced Oil
Add dried red chili flakes or cracked black peppercorns to the oil during the warming stage for heat.
When it doesn't go to plan.
Discard the used herb solids; they lose all their character to the oil.
Always store infused oil in a dark glass bottle to prevent light from degrading the vibrant green color.
If the oil looks murky, filter it one more time through a fresh coffee filter.
The ones that keep coming up.
How do I know if the oil has gone bad?
If the oil smells sour, off, or has any signs of bubbling or mold, discard it immediately.
Can I use olive oil?
You can, but its strong flavor will mask delicate herbs like basil. Use it for robust herbs like rosemary.
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