Basil Oil
- Ready In:
- 24hrs 1min
- Ingredients:
- 4
- Yields:
-
1 quart
ingredients
- 1 lb fresh basil, with large stems removed
- 1 (3 lb) box kosher salt
- 1 quart canola oil
- 2 gallons water
directions
- Boil the water, and dissolve the entire 3 pounds of kosher salt in it.
- Blanch the basil in the boiling water for one minute.
- Strain the basil and squeeze as much of the moisture out of it as you possibly can.
- This is very important, even with the salt excess moisture will promote bacterial growth.
- Place the basil in a blender with 1 quart of canola oil.
- Blend the mixture for several minutes until completely emulsified.
- Strain the mixture through a very fine sieve covered with cheese cloth.
- Refrigerate at 40 degrees for at least 24 hours before serving.
- The oil will have a murky green color at first, but after a day or so it will clear up and take on a perfect medium green color.
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