Herb Oil

  • Servings: MAKES 1 CUP

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1/2 cup chives
  • 1/2 cup parsley
  • 1/2 cup watercress
  • 1/2 cup tarragon
  • 2 cups grapeseed oil

How to make this recipe

  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.

Contributed By Published October 2013

458098 recipes/aspen-2003-herb-oil 2013-12-06T23:31:58+00:00 Charlie Trotter summer|sauces-and-condiments|4|6|make-ahead|vegetarian|web-exclusive october-2013,charlie trotter,herb oil,herb sauce,flavored oil,easy sauce recipes,aspen-2003-herb-oil 458098

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5