Properly Made Herb Oil (Basil)

Making an herb infused oil is a little more work than people assume. It also takes proper technique in order to get the most concentrated flavor and colors needed to make a dish really stand out.

I see a dish the same way as I see an outfit. There are a few things that are needed in order to create a foundation of a really good outfit. They may be basic pieces, or eccentric. They should be of good quality and all fit cohesively and properly.

When it comes to accessories, I see things such as an herb infused oil better suited in this category. They're impressive, memorable things that really take a basic outfit or dish to an entire new level.

There are a few DO's and DON'Ts in when it comes to making an herb oil.

DON'T:


Cook herbs and oil together then blend and strain. This will only dilute the flavor from over cooking and deplete the integrity and quality of the oil itself, and it won't be visually appealing anymore. All you're doing is breaking down your herbs and oil. I've seen this on so many blogs, and I roll my eyes every time.

Make an herb oil for long shelf use. Oils should be used within 3 days. remember, herbs do contain water, and the oil will not forever stay emulsified. So once you re shake it, that herb water will have gone rancid. Fat protects food against bacteria. I understand this, but water and fat will separate in due time.

Stuff herbs in a jar of oil and expect them to infuse that way. Once again, some bloggers should delete their posts.

Do not ever make a garlic oil and save for later use. It has botulism written all over that bottle.

DO:


1. Blanch Herbs: Quickly add fresh Basil to boiling water. Leave in no longer than 10 seconds. This will bring out the color of your herbs, and help prevent oxidation (browning). This will also highlight your flavor profile.

2. Ice Bath: Place your basil in an ice bath to stop the cooking process. You want to keep the integrity of your herbs. Please do not skip this step!

3. Emulsify: Take your partially cooked herbs, in this case, basil, and add them to a blender with a little oil. I suggest using canola oil since it's a blank canvas for oils. Blend slowly, and slowly pour in a little more oil as needed. You want your herbs to move around in the blender/food processor. Do this for about a minute. No need to keep blending. It will only break down your oil.

4: Srain: Strain and strain again! Strain until all of your particles are discarded from your oil. You want to be left with a pure, bright, & fragrant product.

5: Garnish: Use your gorgeous oil to dress up your plate like I did here:

Not only will you add another element of contrast to your dish, you will also add a very memorable and fragrant element of flavor. It's a really great technique to know! 

If you want to make an herb oil with herbs such as Rosemary, thyme, etc. I suggest blanching them with flat leaf parsley. The potent herbs will not be over ruled by the mild flavor or aromatics of parsley. It is used all of the time in fine dining for color. 

Plate consists of:  Mascarpone Agnolotti in Roma sauce, basil oil, fried basil and Parmesan crisp

Enjoy! Amber~