INGREDIENTS

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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