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. Making the oil fresh really does dramatically change the flavour and is a nice way of introducing a herbs to a dish.
- 200g fresh herbs (I used coriander)
- 400ml groundnut oil
- 1tsp Maldon sea salt
- Blanch the bunch of herbs in a salted pan of boiling water for 30 seconds
- Plunge the herbs straight from the boiling water into a bath of iced water and leave to cool completely
- Drain any excess water from the herbs with kitchen roll
- Add the herbs and half the oil to a food processor and blend until very fine
- Add the salt and remaining herbs and blitz to a fine pulp
- Drain the mixture through a muslin into a chilled bowl
- Leave the mixture straining overnight to ensure every last drop has strained through the muslin
- Transfer to a bottle and use within 2 weeks
Ensure you leave the mixture to strain overnight so you get all of the oil and herb pigments for a more vibrant colour.
I found this recipe which details the process of extracting the herb flavour into an oil.