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Recipe: Herb Flavored Oils-Cold Infusion Method
Categories: Condiments, Mine
Yield: 3 /4 cup
2 c Tightly packed
-- soft-leafed green herb
-- (such as basil, chervil,
-- chives, cilantro, mint)
1 c Olive oil
Bring a large saucepan of water to a boil. Add herbs and make sure to push the leaves under the boiling water. Blanch herbs for 5 seconds. Drain into a strainer and immediately plunge into a bowl of ice water. Drain well and squeeze out all the liquid. Pure in a blender with olive oil.
Strain pure immediately through a fine-mesh strainer such as a china cap. Strain again through 4 layers of cheesecloth and put in a sterilized glass bottle. Cover tightly and refrigerate. Use within 1 week for optimum flavor.
Note 1: For best results, choose very fresh herbs with strong flavors and an olive oil with a clean, neutral taste. A blender makes a finer, smoother pure than a food processor and extracts more flavor. Some oil will be lost during filtering depending on how tightly it binds to the flavoring ingredients.
Note 2: Tarragon does not work very well except early in the spring when it is very sweet, otherwise it tends to taste bitter when infused.
Note 3: Make sure to squeeze all the water out of the cheesecloth or filter papers before use.
Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 22
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Oct 26, 98
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