During my time working in a kitchen in Australia, one of the tasks that had to be done weekly was making herb oil. The process of making herb oil is not complicated, and the finished product can be used to garnish various dishes, instantly elevating the presentation of your dishes significantly.
BigBoy has a habit of growing herbs at home. Every spring, when the weather warms up and becomes more humid, the basil in his garden grows particularly fast and abundantly. Some of the basil is kept for cooking, while the rest is used to make basil oil, which is both fragrant and beautiful, making it perfect for garnishing and enhancing various dishes.
For making basil oil, it's best to use a mild-tasting oil. I used canola oil this time, as its neutral flavor won't overpower the basil's aroma. In addition to basil, herbs like chives, thyme, and oregano can also be used to make herb oils. The finished product can be stored in the refrigerator, but keep in mind that the colour and aroma of the herb oils will gradually dissipate over time. It's generally recommended to use herb oil made from fresh herbs within two to three weeks for the best flavor and quality.
Ingredients
Basil | 60g |
Ice Water | 1 bowl |
Canola Oil / Vegetable Oil | 180g |
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