Flavor infused oils are a great way to add colorful contrasts and interesting tastes to a dish, especially as a last minute garnish. When making your own oils infused with the essence of a fresh green herb, you'll be walking a fine line between extracting the most flavor and color, and completely breaking down the chlorophyll molecules which will give an off taste and appearance.
In this video I demonstrate a great method for extracting both color and flavor using basil, yet this technique will work for any green herb including parsley, cilantro, tarragon, oregano, mint and marjoram, just to name a few.
The standard ratio used in this video is:
- 3 parts neutral flavored oil (canola) to...
- 1 part blanched basil leafs and stems
It is always preferable to use a neutrally flavored oil that will not overpower the fresh flavor of the herb being used.