James Peterson

Basil or Chervil Oil

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Basil and chervil have delicate flavors that infuse quickly into the surrounding oil. The herbs can be chopped in a blender or food processor, but they should not be processed for too long or the moisture contained in the herbs will emulsify with the oil and the finished oil will be cloudy.

Ingredients

fresh basil leaves (6 large bunches) or

Method

  1. Wash and dry the herbs.
  2. Sprinkle the herbs with 1 tablespoon (15 milliliters) of the olive oil to prevent them from turning dark, and chop them finely by hand or chop t