Infused herb oils are a great way to add subtle flavor to salad greens or to compliment a flavor within an entrée dish. For herb-infused oils it is important to always blanch the herbs first and then submerge the herbs in ice water to halt the cooking process. This blanching process brings out the flavor and intensifies the color of the herb being used. It’s preferable to use herb oils right away, but they can be refrigerated for a few days without jeopardizing the quality too much. Infused oils are a great way to add a new dimension to the flavor of an herb without being repetitive in texture….for instance, you can serve basil leaves on a dish with a few drops of basil oil without overdoing it.

To make herb oil start by boiling a large pot of salted water. Place the herbs in a strainer and dip them into the water until wilted or see below for a blanching time guide. Remove the strainer from the water and immediately plunge into a bowl of ice water. Drain the cold herbs and squeeze as dry as possible. Use scissors to cut them into small pieces (if you use a knife it can cause some herbs to oxidize and darken). Place the herbs in a blender or food processor and add enough oil just to cover. Blend on medium speed and allow the herbs to blend for a minute or so. If the herbs aren’t turning freely, add more oil. Turn the speed to high and continue to blend for 2 minutes. If your blender has a tube or hole at the top, remove the stopper so that some air can get it…you don’t want it to get too hot from the motion of the rotating blade. Remove the puree from the blender and refrigerate or at least a day to intensify the color (the puree can be kept for up to 1 week in the refrigerator). Place a piece of cheesecloth over a container and secure with a rubber band or kitchen twine. Place the puree on the cheesecloth and let the oil filter through for about an hour. Discard the cheesecloth and remaining puree — don’t wring out the cheesecloth or you will cloud the oil. Store the infused oil in the refrigerator or freeze it for several weeks. For a decorative touch, place the infused herb oil in plastic squeeze bottles for garnishing dishes.

Parsley Oil

• 4 cups Italian parsley
• About 3/4 cup canola oil
• Blanching Time…………15 seconds

Basil Oil

• 3 cups packed basil leaves
• About 3/4 cup olive oil
• Blanching Time…………15 seconds

Thyme Oil

• 1/4 cup thyme leaves and tender stems
• 3 cups Italian parsley (added mostly for color)
• About 3/4 cup canola oil
• Blanching Time…………30 seconds for the thyme, then add parsley and continue to blanch both for an additional 10 seconds

Chive Oil

• 1 cup packed chives
• About 1 cup canola oil
• Place the chives in a strainer and run hot water over them for about 2 minutes. No need to blanch any further.

Fennel Oil

• 2 cups fennel fronds
• 2 cups Italian parsley
• About 3/4 cup canola oil
• Blanching time………about 10-15 seconds

Rosemary Oil

• 1 cup rosemary leaves
• 2 cups Italian parsley
• About 1 cup canola oil
• Blanch the rosemary for about 30 seconds, then add the parsley and continue to blanch for an additional 10 seconds.

- Glutenfreeda