Instructions
METHOD 1: For fresh herbs (such as horseradish, garlic, shallot, or ginger), for citrus zests, and for strong herbs (fresh rosemary, sage, thyme, oregano)1. Chop the roots or the herbs into fine pieces by hand or in a food processor, or grate the citrus zests.

2. For garlic, use olive oil; for the other flavorings, use a flavorless oil (vegetable oil is fine). In a jar or other closeable container, combine with the oil in the following proportions:For each pint of oil, add approximately:* 2 to 3 tablespoons chopped root, or* 3 to 4 tablespoons grated citrus zest, or* 3/4 to 1 cup chopped herbs.

3. Shake the container well. Let stand for 1/2 hour at room temperature, the refrigerate.

4. The oil is ready to use as soon as it has taken on the desired flavor, which may be as soon as 1 hour depending on the ingredient. After a maximum of 2 days, strain the oil through a paper coffee filter. Store in the refrigerator.

METHOD 2: For tender fresh herbs (parsley, basil, tarragon, chervil, cilantro)1. Drop the fresh herbs in boiling water and blanch for 10 seconds. Drain immediately and refresh under cold water. Dry well.

2. Puree the herbs in a blender with just enough oil to make a paste.

3. Measure the volume of the paste and add about 3 to 4 times its volume of oil. For these herbs, use either flavorless oil or olive oil.

4. Place in a container, shake well, and let stand for 30 minutes. Then place in a refrigerator.

5. The next day, after the herbs have settled to the bottom, filter the oil through a paper coffee filter or cheesecloth. Store the oil in the refrigerator.

For Chives: Do not blanch the chives. Simply chop them, then begin with step to of Method 2. Filtering is optional.

METHOD 3: For dried, ground spices and other powders (cinnamon, cumin, curry powder, ginger, mustard, wasabi, or paprika)1. For each pint of oil, measure 3 to 4 tablespoons of powder. Mix just enough water into the powder to make a paste.

2. Transfer the mixture to a jar and add the oil. Shake well.

3. Let stand at room temperature for one day. Shake the jar several times.

4. When the oil has taken on enough flavor, filter through a paper coffee filter. Store the oil in the refrigerator.


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Yields: 0 Servings
     THE CHEF'S ART, by Wayne Gisslen, page 36

notes: 

Cuisine:   Info

Main Ingredient:   Info