Herb Oil

I was originally looking for a way to infuse oil with coriander for the burnt corn sea bream tartare recipe when I discovered [this method][1]. Making the oil fresh really does change the flavour and is a nice way of introducing a herb to a dish.

Ingredients

• 200g fresh herbs (I used coriander)
• 400ml groundnut oil
• 1tsp Maldon sea salt

Method

1. Blanch the bunch of herbs in a salted pan of boiling water for 30 seconds
2. Plunge the herbs straight from the boiling water into a bath of iced water and leave to cool completely
3. Drain any excess water from the herbs with kitchen roll
4. Add the herbs and half the oil to a food processor and blend until very fine
5. Add the salt and remaining herbs and blitz to a fine pulp
6. Drain the mixture through a muslin into a chilled bowl
7. Leave the mixture straining overnight to ensure every last drop has strained through the muslin
8. Transfer to a bottle and use within 2 weeks

Notes

Don’t rush the overnight strain. That’s where the last of the oil and the deep green colour come from.

Inspiration

I found this recipe which details the process of extracting the herb flavour into an oil.