Herb oil

Herb oil

Herb oil is a favourite ingredient among chefs – it brings brightness, richness and a dash of colour to any dish.
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  1. Step 1

    Blanch the herbs in boiling water for 30 seconds, then immediately refresh in a bowl of iced water. Blanching destroys the enzyme that causes the herbs to oxidise and turn brown, ensuring the herb oil has a bright green colour
  2. Step 2

    Squeeze the herbs to get rid of any excess moisture, then spread the herbs out to dry on a clean cloth, patting them as dry as you can
  3. Step 3

    Place the herbs and oil into a high-powered blender and blend for 10 minutes, or until the outside of the blender feels hot, or an instant read thermometer reads 60°C
  4. Step 4

    Transfer the herb oil to a small bowl, then place the small bowl in a larger bowl of iced water, to chill it down quickly. This will keep the herb oil a nice bright green colour
  5. Step 5

    Transfer the oil into a coffee filter suspended over a container and leave to strain overnight
  6. Step 6

    Discard the solids and store the herb oil in the fridge for up to 2 weeks