Best Pureed Herb Oil Recipes

HERB OIL

Steps:

• In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
• Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

PUREED HERB OIL

Steps:

• Blanch herbs in boiling water. Refresh under cold water. Pat dry.
• Puree blanched herbs in a blender with oil until mixture is creamy.
• Pour into a decorative airtight jar and shake well. Refrigerate overnight.
• Let mixture come to room temperature.
• Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
• Keep oil covered and refrigerated.

POTATO, PARSNIP, AND HERB-OIL PUREE

Steps:

• Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.