Diary of a Foodie
Basil Oil
Diary of a Foodie: Season Two: Trompe l’Oeil: The Art of Culinary Deception
Makesabout 6 tablespoons
- Active Time:5 min
- Start to Finish:15 min
ADAPTED FROM HAPPY IN THE KITCHEN BY MICHEL RICHARD
February 2008
- 1/2 cup grapeseed oil
- 1 cup firmly packed basil leaves
-
Equipment:
cheesecloth
-
Cook oil and basil in a small heavy saucepan over medium-high heat until oil begins to bubble. Reduce heat to medium and cook until leaves are crisp, 3 to 4 minutes. Transfer mixture to a blender and blend until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve lined with a double layer of rinsed and squeezed cheesecloth.
Cooks’ note: Oil keeps, covered and chilled, 1 week.
- Keywords
- diary of a foodie,
- michel richard,
- vegetarian,
- dressing
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