Produced by http://www.stellaculinary.com
In this video I demonstrate how to make a flavor infused basil. Although basil was used in this video, this technique will work with any tender, green herb including parsley, tarragon, cilantro, oregano, majoram and thyme, just to name a few.
Standard Ratio Used (by weight):
3 Parts Canola Oil (600g) to
1 Part Blanched Basil Leafs and Stems (200g)
This episode’s show notes:
http://www.stellaculinary.com/kp24
50 Comments
I usually have a surplus of basil with the volunteer plants and itz great to have another tool in my arsenal to use before it goes to seed.
Thank you!
Wow I want some!
I've done this with basil and it works every time even if not using the freshest basil but just leaves that arent so fresh and pretty to use otherwise.
Dont know about other herbs, but somehow when i try to do this with mint, i just get a green color. no aroma, no flavor at all. Any suggestions on how to make mint oil?
Great video. Geting ready to make it right now. Have you experimented with how long this will keep? Either in the fridge or out?
Wow this turned out beautifully. I was unable to use my stems they were too old and woody. Not having a chinoise, I just used an extra heavy unbleached napkin to filter. It is truly a beautiful ans delicious infusion. Great video I'll be looking for some more great techniques.
Bay zill and erb? What a waste.
I wii try
thank you
Can't we just blend it just pesto?
Using the same method can I get similar result with marihuana???
We made this and it was terrific. We wound up with a lot of oil so shared it around with neighbors. It has a lot of steps but is fairly easy.
Can i use parsley instead?
Have used olive oil instead only cause after preping basil I realised I didnt have Canola oil.. hoping the time in the fridge will not set the olive oil..
Still well chuffed with the process, thanks for the vid..
Preparing this with parsley instead. It will be a garnish for my vichyssoise that I'm presenting for a culinary exam next week. So far, the aroma of the parsley infusing with the oil is amazing. Thanks for the video.
really cool stuff here Jacob") I have been looking for a video like this one for a while so glad I found It. Question I have is: Can we use dried flowers from our basil plants to do this or should we just infuse the oil on heat instead? thanks for the lesson")
Hi Jacob, thanks for the great videos. Quick questions: since the basil is blanched, we are introducing water into the oil, how fast should we consume the oil then? (risks I am aware of when altering oils are: botulism and oil turning rancid). Also: I have a new Asian nut than imparts a very smoky flavor to meat when cooked together. I tried to bring oil to a simmer with the pulp of the nut and infuse for a while but I only get the taste of the oil, nothing from the nut. Would you have any suggestions to make this work please? Thanks!
great video I would like to know if you can make any other colors if so using what? maybe red orange or yellow?
also does it have a strong basil taste will it affect the flavor of the food or is it more for presentation that anything else
and lastly once you make this how long is it good for I'm guessing awhile since it's oil
مفهمت حتى وزة
Put some real herb in there buddy
thanks for the tips chef overall amazing video
GMO canola oil does more damage than the oils benefits
Canola oil is from the rapeseed which is a GMO.
'Erb? Herb!!!!! Pronounced 'HURB' Pretentious Franco-Murican speak. Almost as idiotic as 'French' fries. They're fucking 'FRITES' and they're Belgian. Jeez!
Hey Jacob, I have lost count of the number of times I have watched this clip and used this method..
Cheers again.
What a waste of kosher salt . . . rock salt would have been a much better option to cool the ice bath. Chef Burton, have you ever made ice cream?
Will use this technique to preserve jewelweed picked fresh so that I can make salves and soaps. Do not need to do salting or 2nd cooking, but the oil infusion will help preserve the botanical properties needed for bug bites, poison ivy exposure and poison oak exposure.
Can use coconut oil
Thank you chef
Jacob, awesome clip and steps well documented for infused oil technique. I like to use grapeseed oil when possible just because it is a fantastic massage oil with other herbs. How long is shelf life on this infusion? I would like to plan some bottles for sale at the Fresh/farmers market and would like a way (chemical or procedural ) to extend the use. Thanks
awesome video!! new technique I can add …but can you shine light on the method where you basically boil the oil with basil and then just strain? is your technique here better? and is there a difference thank you
Thanks chef
May I ask if I can use the oil for my room fragrance diffuser
Very talented
don't you lose a lot of oil in the napkin? why not use cheese cloth at this step?
What to do with leftover basil ?
In 1kg basil how much oil can we make ? How long it can be consumed ?
At the restaurant I work at our herb or basil oil doesnt look like that. It has the pulps. I guess we dont strain it. But, truthfully, I prefer the aesthetic of the pulpy herbs. Although I assume that maybe it would subtract from its shelf life?
Can I use both fresh basil and fresh oregano to make this? I have left overs from my garden and would like to make it in one go instead of doing this process twice for 2 separate oils. Hope to hear back from you. Thanks.
agree with everything except canola oil. that is poison.
What is the powder you pour unto the boiling water?
Don’t you lose flavor in the water??
Here is how to make 50 dirty dishes in order to make a garnish….
Why just not take the fresh basil and fresh olive oil whatever oil you choose to use and Blended and use that? As opposed to blanching the basil in hot water then cooling it down with ice water and everything else that you did? Cause once you blank that in the hot water the leaves it loses someone is property why not just blend of fresh basil and oil together import over whatever it is you're going to use and train if you like? What are you doing and why did you not explain
I really appreciate your clear process of extraction. Thnks Jacob.
Canola and rapeseed oil are terrible for heart health.
Never use canola oil use extra light olive oil or some other neutral oil other than canola it’s just not good for you
can we preserve it for a month or so?
Why not use a healthy olive oil.
I was wondering if the cooling process in the ice is necessary? Can I just wait till it cools down?