Steamed Cucumbers in Dill Oil

Name: Steamed Cucumbers in Dill Oil
Cuisine: French
Ingredients: Pepper from the mill; 1 tablespoon dillseeds; Salt; ¼ cup plus 1 tablespoon chopped fresh dill; 3 American, peeled, cut into halves lengthwise, and seeded; ½ cup grapeseed or other unsaturated oil of your choice; ½ cup grapeseed or other unsaturated oil of your choice

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Prepare the dill oil before you make the cucumbers so it has time to infuse. Especially good with salmon.

Ingredients

½ cup grapeseed or other unsaturated oil of your choice
¼ cup plus 1 tablespoon

Europe
France
Side dish
Gluten-free
Vegan

Method

Slowly heat the grapeseed oil over medium heat. Meanwhile, blanch the dill 1 to 2 minutes in a small pot of boiling water. Drain, pat dry, and put in a blender. Pour the hot oil over the dill and process until the dill is completely pureed. Refrigerate overnight and the next day strain the oil through a fine tea strainer into a ramekin; let drip without pushing on the dill to keep the oil clear