Making Herb-Infused Oils
Turning fresh herbs into vibrant oils allows you to harness the color and aroma of a garden year-round. It is a process of extraction that relies on speed and temperature to prevent the herbs from bruising or turning muddy in color.
Moisture is the enemy of shelf-life.
Any water left on the herbs will cloud your oil and shorten its lifespan, so make sure they are bone-dry after blanching.
- small saucepan
- bowl of ice water
- paper towels
- high-speed blender
- fine mesh sieve or coffee filter
What goes in.
- 2 cupsfresh soft herbs, such as parsley, basil, or chives
- 1 cupneutral oil, such as grapeseed or sunflower oil
Setting the Chlorophyll
Dipping herbs in boiling water for ten seconds followed immediately by an ice bath locks in the vivid green color and neutralizes enzymes that cause browning.
The method.
Blanch the herbs
Bring a small pot of water to a boil. Submerge the herbs for 10 seconds. Use a slotted spoon to transfer them immediately into a bowl of ice water.
Dry completely
Drain the chilled herbs and spread them on a layer of paper towels. Pat them firmly until you can no longer see any surface moisture.
Blend
Combine the dried herbs and oil in a blender. Process on high until the mixture is smooth and the oil turns a deep, uniform green.
Strain
Line a sieve with a coffee filter or cheesecloth. 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
Swap herbs for dried chili flakes, but skip the blanching step and gently warm the oil to 160°F before pouring it over the flakes.
Garlic-Scallion
Include the white parts of scallions and a single clove of garlic in the blender for a more pungent, layered profile.
When it doesn't go to plan.
Use neutral oils like grapeseed; extra virgin olive oil often has a strong flavor that competes with delicate herb aromatics.
The blender creates friction, which heats the oil; add a small ice cube to the blender if the mixture starts to feel warm to the touch.
Store the oil in a dark glass bottle to prevent light exposure from degrading the color.
The ones that keep coming up.
Can I leave this out on the counter?
No. Because you are using fresh herbs, this oil must be stored in the refrigerator to prevent bacterial growth.
Why did my oil turn brown?
The oil likely got too hot in the blender, or there was residual moisture left on the herbs after blanching.
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