Today’s tip of the day comes from Martha Stewart’s Cooking School – her newest book, on shelves now!
To infuse oil with tender herbs, combine 1/2 cup extra-virgin olive oil and 1/2 cup vegetable oil. Blanch one bunch of fresh leafy herbs, about 5 seconds. Immediately transfer to an icebath to stop the cooking and preserve the color. Drain and squeeze out excess liquid, then process herbs in a blender with 1/2 the oil until smooth. Add the rest of the oil and process until herbs are very fine – about one minute. Refrigerate in an airtight container overnight. Return to room temperature, then strain oil several times through a fine sieve. Discard the solids. Store in an airtight container, refrigerated, up to one month.
For visual effect, add a couple of sprigs of woody herbs to the bottle.