Herb Oil

Name: Herb Oil
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 cups
Ingredients: 1/2 bunch parsley; 1/2 cup packed fresh basil; 1/2 bunch fresh thyme; 1/2 cup packed fresh oregano; 1/2 orange, zested; 1 whole dried arbol chile; 1 teaspoon whole black pepper corns; 2 cups canola oil; 1 cup extra-virgin olive oil

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Artichokes: The Choke Is On You

Herb Oil

0 Reviews

Level: Easy
Yield: 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 16 servings

Calories

369

Total Fat

41

Saturated Fat

4

Carbohydrates

2

Dietary Fiber

1

Sugar

1

Protein

0

Cholesterol

0

Sodium

2

Total: 10 min
Prep: 5 min
Cook: 5 min

Level: Easy
Yield: 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 16 servings

Calories

369

Total Fat

41

Saturated Fat

4

Carbohydrates

2

Dietary Fiber

1

Sugar

1

Protein

0

Cholesterol

0

Sodium

2

Total: 10 min
Prep: 5 min
Cook: 5 min

Ingredients

1/2 bunch parsley

1/2 cup packed fresh basil

1/2 bunch fresh thyme

1/2 cup packed fresh oregano

1/2 orange, zested

1 whole dried arbol chile

1 teaspoon whole black pepper corns

2 cups canola oil

1 cup extra-virgin olive oil

Directions

In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.