Infused Oils: Herb Oil and Tomato Oil
Ben Maxwell cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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Two vividly colored infused oils for adding concentrated flavor to dishes. The supplied recipe gives full instructions for the herb oil; the tomato oil ingredients are listed, but its detailed method continues in unavailable comments.
- Time
- 20 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 740 g
- 220 g
Weights are estimates. Together, the ingredients weigh about 1.16 kg before cooking, which is about 70 g per serving.
Steps
Bring a large pot of salted water to a boil. Prepare an ice bath beside it.
Blanch the fresh herbs for 1 minute, or until fully wilted and dark green.
Transfer the herbs directly to the ice bath and leave them there only until fully cooled; do not let them soak for too long.
Remove the herbs from the ice bath and squeeze out as much water as possible. If available, wrap them in cheesecloth and squeeze again to remove more water.
Put the pressed herbs in a blender and add about 1 cup of neutral oil, just enough to barely cover them. The author notes that the tested batch yielded about 80 g of blanched, pressed herbs and that the herb-to-oil ratio is about 1:3; adding more oil makes the flavor less concentrated.
Blend on high for 2–3 minutes, or until the oil reaches 60°C (140 °F). Steam escaping from the blender is given as an indicator that it is ready.
If the blender is not powerful enough to heat the mixture, blend for about 30 seconds, then slowly warm the mixture in a small pot until it reaches 60°C (140 °F).
Line a fine-mesh strainer with at least four layers of cheesecloth. Pour the herb oil through it into a container; do not press the oil through the cloth.
Leave the strainer at room temperature until all the oil has drained into the container below.
Notes
The supplied description says the tomato-oil recipe continues in the comments, but those comments are not provided. The transcript mentions quartering and blending tomatoes, adding the pulp to a pot with oil, and cooking over low heat until the moisture evaporates; it does not provide complete tomato-oil directions or clarify the use of the second cup of oil. The transcript says 50°C for the herb oil, while the written recipe specifies 60°C; the written recipe was followed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 133
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 14 g
- Fiber
- 1 g
Where the calories come from
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