RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4017
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| Recipe Name: |
Tarragon Oil - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
4.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
3.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.71
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 1/3 cups. You can use this for soft herbs, such as basil, parsley, and cilantro as well.
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Ingredients:
2 Cups oil, olive
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Directions:
Puree the herbs and oil in a blender until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, and then pour through a fine-mesh sieve into a bowl. Don't press on the mixture, but you can tap the sieve against your hand to get the oil to drip through faster.
Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you might need to change the filter partway through. It's okay to pick up the filter and squeeze it gently to force the oil out faster, but be careful not to break the filter.
Sometimes a little dark liquid comes through the filter first. Don't worry; it's only water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour off the clear oil, leaving the dark liquid behind. Store in an airtight jar in a cool, dark place. It will stay lively for at least 1 month. |
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| Nutrition per Serving: |
| Calories: |
119 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
13.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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