My F&W
quick save (...)

Herb Oil

  1. 1/2 cup chives
  2. 1/2 cup parsley
  3. 1/2 cup watercress
  4. 1/2 cup tarragon
  5. 2 cups grapeseed oil
  1. Blanch the herbs in boiling salted water, then immediately shock in cold water and drain. Roughly chop the herbs, squeeze out excess water and place in the blender with enough oil to cover. Purée until bright green. Add remaining oil, purée for 3 minutes and pour into a container. Refrigerate for 1 day. Strain through a fine mesh sieve and refrigerate 1 more day. Decant.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.