Madeleine Kamman

Mint and Garlic Oil

Preparation info
  • FFR—

    ½ cup

    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

An excellent oil for salad dressings or as an addition to any sauce for poached chicken breasts or legs and Mediterranean fish dishes.

Ingredients

  • ½ cup packed fresh mint leaves
  • ¾ cup unsaturated oil of your choice
  • 2 large

Method

Wash the mint leaves in several successive changes of water, drain, and pat them dry.

Bring a small pot of water to a boil; put the mint leaves in a small colander, immerse in the rapidly boiling water, and blanch for 2 minutes to sterilize them. Drain and rinse under cold water. Squeeze dry.

Put them into a blender and add ½ cup of the oil. Blend until pureed, then scrape into