Herb oil
Herb oil can be made from any fresh green herbs with a distinct aroma. You could, for instance, make chive, rocket, or basil oil. You could, of course, also use mixed green herbs. The oils add a lot of flavour to dishes and their bright green colour add a decorative touch. Here is a recipe that uses basil, parsley, and tarragon.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Ingredients
|
1 |
bunch |
basil |
|
1 |
bunch |
parsley |
|
1 |
bunch |
tarragon |
|
500 |
ml |
olive oil |
Preparation method
- Pluck the leaves from the herbs and blanch them for a few seconds in boiling water.
- Immediately cool over iced water.
- Squeeze the water from the herbs, roughly chop, and then blend together with the oil.
- When the oil has been finely blended, strain it through a fine filter or sieve.
- Season to taste with salt.
Serving suggestions
- As a flavour enhancer in a number of different dishes.
- As a decorative finish to various compositions.
- Serve as an accompaniment to bread.