Herbs Infused Oil

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. ​

Ingredients:
Basil
Neutral Oil
Water

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