Basil Oil

Name: Basil Oil
Ingredients: 2 tablespoons kosher salt; 1½ cups cleaned fresh basil leaves, off the stems; 1 cup virgin or extra virgin olive oil; Any seared and roasted or pan-roasted fish, poultry , or meat; Roasted Cod with Confit Bayaldi; Cod and Potato Cakes Provençal with Ratatouille; Saddle of Lamb with Ratatouille

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Chef

Debra Ponzek

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Cookbook

French Food, American Accent

Published by Clarkson Potter

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This image courtesy of Joseph DeLeo

This recipe illustrates the method for making a basic herbal oil. Blanching the herb reduces its volume by half and also sets its color, so this basil oil is a striking, intense green. Use this method for making cilantro oil or chive oil. Either virgin or extra-virgin olive oil will work here, but extra-virgin will lend a more pronounced flavor.

NotesTry this as a dip for slices of fresh French or Italian bread.

If the basil is sandy, rinse it and shake dry before picking the leaves off the stems.

Make-ahead note:

• Basil Oil can be refrigerated up to 2 days.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentblender

Taste and Textureherby, savory

Type of DishCondiments, dressing, sauces

Ingredients

2 tablespoons kosher salt
1½ cups cleaned fresh basil leaves, off the stems
1 cup virgin or extra virgin olive oil
Any seared and roasted or pan-roasted fish, poultry, or meat
Roasted Cod with Confit Bayaldi
Cod and Potato Cakes Provençal with Ratatouille
Saddle of Lamb with Ratatouille

Instructions

Combine 2 quarts water and the salt in a large pot and bring to a boil over high heat. Add the basil and blanch 15 seconds, or until it is bright green and wilted; immediately plunge it into a bowl of ice water. Drain the basil, wrap it in a kitchen towel, and gently squeeze out as much water as possible. In a blender, combine the basil with the oil and blend until smooth. Strain through a cheesecloth-lined sieve, without pressing down on the solids.

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SissieSass

Jun 29, 2017

Thank you for posting this recipe. I always wondered how to make the infused oils so that you have something to put on salad or meats to give dishes a little extra flavor. I love how you can make as much of this as you want, and put it away for later uses. You can always save time for upcoming events by making this oil ahead of time and keeping it at the ready.