I used grapeseed oil, but other neutral oils such as rapeseed or sunflower oil will work too.

Start by coarsely chopping your fresh tarragon and placing it in a tall, narrow bowl or jug.

Gently warm the oil in a saucepan until it reaches around 60 degrees Celsius (140 degrees Fahrenheit).

Pour the warm oil over the tarragon and blend with an immersion blender for 2-3 minutes.

Filter the oil through a coffee filter or a damp cloth, and once it has run through, the oil is ready.

The oil can be used on top of a bisque or in homemade mayonnaise.