Gastronomixs

Yarrow and tarragon oil

Yarrow leaves give this herb oil a slightly sweet and somewhat bitter flavour.

Creations by Angélique Schmeinck, CuliAir, Velp (The Netherlands).

Yarrow and tarragon oil

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Ingredients

100

g

yarrow

75

g

tarragon leaves

50

g

flat-leaf parsley

500

ml

grape seed oil

 

 

salt

Preparation method

  • Blanch the herbs in lightly salted water for 30 to 45 seconds and immediately place in a sieve and rinse with cold water.
  • Squeeze all the liquid from the herbs.
  • Finely blend the herbs and oil in a thermo blender at 40°C.
  • Pass through a fine conical sieve.
  • Spoon the mixture into a squeeze bottle.

Serving suggestions

  • In a composition with sheep's yoghurt, horseradish, capers, and tarragon oil, for example.
  • In a composition with potato, brisket, capers, and dried olive, for example.
  • To finish a ‘curdled’ sauce.

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