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Herb Flavored Oils-cold Infusion Method

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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" <Robert-Miles@usa.net> on Oct  26, 98

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