Cold-Infused Herb Oil
Preparation info
Difficulty
Easy
Yield:
1 quart
Appears in
Sauces
Published 1991
This oil is one of the simplest to make. Simply slide sprigs of full-flavored herbs through the neck of the bottle into the oil.
Ingredients
| fresh or dried marjoram, thyme, sage, lavender, rosemary, or oregano (enough so that the herbs loosely fill the bottle) or loose dried herbs | ||
| extra-virgin olive oil |
Method
- Wash the herbs under cold running water (use a strainer if the herbs are off the stem). Dry them thoroughly on a towel.
- Combine the herbs with the olive oil (simply slide sprigs of herbs through the neck of the bottle).
- Cork the bottle and store in a cool place, but not in the refrigerator, for at least a week or two and up to several months. Alternatively,
cook the herb-oil mixture sous vide at .140°F (60°C) for24 hours
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.