I am in love with the beautiful herb oil with a clear, light green color that you often get served on top of a bisque or as an ingredient in mayonnaise at restaurants. Therefore, I have long wanted to try experimenting with it myself, but I wasn’t quite sure how to go about it. Finally, I managed to bring the project to life, and the result, whose process is described below, can be seen in the images below.
My finished oil did not turn out as I had hoped, but I will still share the process with you, as I believe we should not only share what succeeds but also what could have been better.
For the oil, I used the following ingredients: 1 bunch of flat-leaf parsley, 1 bunch of basil, and 4 deciliters of sunflower oil (you can use any flavor-neutral oil).
The ingredients were placed in a vacuum bag and cooked sous vide at 80 degrees for about 30 minutes.
Afterwards, I put everything in a bowl and blended it with an immersion blender until I had a fine and smooth oil.
Finally, I strained the oil through a coffee filter to remove all larger particles and any impurities.
The result, however, was not what I had hoped, and my guess is that there should have been less oil.