| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ash, T v f n |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh herbs — stemmed, |
|
|
Lightly |
|
|
Packed |
| 1 |
c |
Olive oil — or more |
|
|
Salt and pepper — to taste |
INSTRUCTIONS
Blanch the herbs in lightly salted, boiling water until they turn a bright
green (about 5 seconds). Drain and plunge immediately into ice water to
stop
the cooking and set the color. This blanching step inactivates the enzymes
that cause the herbs to turn brown and develop an oxidized flavor.
Pat the herbs dry and add to a blender or food processor along with enough
oil to cover. Blend briefly to make a thick paste. Pour into a clean tall
jar
and cover with up to 2 inches of oil. Stir well or shake and store covered
in
the refrigerator for at least 1 day or up to 3 to 4 days depending on color
and flavor desired. Strain the oil carefully through a fine filter or
cheesecloth. The oil should be a very bright green and very fragrant.
Season
with salt and pepper if desired and store covered in the refrigerator for
up
to 3 weeks.
Title in Full: Fresh Leafy Herb Oils (Basil, Mint, Chive, Cilantro,
Parsley, Shiso)
Posted to MC-Recipe Digest V1 #157
Date: Tue, 16 Jul 1996 15:44:28 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : John Ash, Cooking Right, TVFN
A Message from our Provider:
“Don’t put a question mark where God puts a period.”