Tip of the Day: Making Herb Oils

593496Today’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.


1 Comment

Filed under Food, How To, Recipes, Tip of the Day

One response to “Tip of the Day: Making Herb Oils

  1. how2hq

    And it looks so pretty, too! (Wonder where you get the nice bottles for this?)

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