In so many restaurants they serve herb infused oils, from ramson to basil, with cream or without it. So I decided to give it a try at home. My basil is growing like crazy here in Berlin, so why not make some Basil Infused Oil.
The first thing you need to do is blanch the basil. Blanching is to put vegetables, fruits or herbs in boiling water for a little time and then put them on really cold water. Add some hot water to your leaves until the looks soft, and then put the leaves on water with ice.
Press the water off the leaves. Use a scale to see how many grams of basil you have left. Add neutral oil to the leaves, about 4 times the amount of blanched basil. Use a mixer until it looks like this. Then let it rest for some hours in your fridge with a lid on.
Separate the oil with a sieve. The sieve isn't fine enough to separate all the leaves from the oil so you need to use a cheese cloth to separate the mix even more. Keep on the fridge with a lid.
And you can use it to spice up dishes like this 4/5 Scrambled Eggs
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...