CATEGORY |
CUISINE |
TAG |
YIELD |
|
Fusion |
Condiments, Mine |
3 |
/4 cup |
INGREDIENTS
2 |
c |
Tightly packed |
|
|
soft-leafed green herb |
|
|
such as basil chervil |
|
|
chives cilantro mint |
1 |
c |
Olive oil |
INSTRUCTIONS
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" <[email protected]> on Oct 26, 98
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