Receta Recipe For Tarragon Oil
I am a great list maker. I have a shopping list on the fridge to be added to when something needs replacing, and a holiday packing check list that gets used every time we travel. I have lists of books to buy, and mustards we have in the fridge, and whisky’s we have tasted. My next list is going to be how to get my garden in order. I have the most amazing tarragon bush and a while back, Greg asked me for as much as I could spare. I cut off as much as I could, and before I knew it, it had grown back, better and stronger than before. So the first item that went on my list was to harvest the tarragon before it died back. I dried some and thanks to Greg’s input, I made the rest into tarragon oil. It has kept it’s amazing green colour just from being stored in the fridge. You can use any herb you have an excess of, but I would suggest that you do not use olive oil for the infusion as it will add too much of its own flavour to the oil. You want to have a high speed food processor to do this with effectively. I would love to try it in a Thermomix, or something similar, to see how different the oil turns out, but given that I only have a standard kitchen food processor this is what I used. And with great success I might add.
- Tarragon Oil
- Tarragon Oil ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
- 10g picked weight, fresh tarragon 100mls canola oil
Blanch the tarragon leaves in simmering water and refresh in ice water Drain and then pick the leaves off the stems Pat dry and place into a food processor Process on a high speed to break up the leaves Add the oil and process until bright green Place a cloth into a chinois or sieve and drain Place the oil into a sterilized glass jar
Keep in the fridge to retain the colour I have done the recipe in a 10g/100mls ratio which you can adjust to suit how much your herbs weigh once you have blanched them. 3.3.3077
Click on the links for conversions and notes.
What I blogged July 30:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.