House prep · Mixer
Basil Oil
- Yield
- About 1 cup
- Shelf life
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 100 g Thai basil leaves
- 250 g olive oil
- 2 g salt
Method
- 1Blanch the basil ten to fifteen seconds, shock in ice water and dry well. Blend with the oil and salt on high until it reaches 140 to 160°F, then strain through fine mesh and a coffee filter.
Used in 1
Pouring…