Cold Infusion Method Two

Herb Flavored Oil - Cold Infusion Method

Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb. This method is best used with soft stemmed herbs such as basil, parsley, etc. If using wood stemmed herbs, remove the stems before blending.

Ingredients:


• 1-2 cups green herbs
• 1 cup oil (olive oil, walnut oil, etc.)
  
  Directions:

1. In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
2. Add herbs and push under boiling water with a long handled spoon.
3. Return water to a boil and blanch herbs, covered, for 5 minutes.
4. Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
5. Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
6. Place herbs in a blender and add oil. Puree until smooth.
7. Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
8. Cover tightly and refrigerate; use within 10 days.