Tarragon-Infused Oil
When my tarragon starts to wilt, the simplest way to extend its life is to make it into oil. It's great in cream soups, on omelets, in salad dressings... anywhere I feel the need for a delicate touch of tarragon. The advantage of oil is that it can be dosed in dishes to achieve exactly the desired intensity. It's the same situation as when I prefer to use garlic mayonnaise in various cold sauces instead of crushed garlic.
I make oil this way with dill, basil, mint, lemon zest, etc. Tempting! Now I'll let you decide what to flavor your day with.
Ingredients
25g tarragon leaves
250ml oil (I used olive oil, more neutral in taste)
How to prepare tarragon-infused oil
- Wash the tarragon and pat dry. Remove the leaves from the tarragon stems and put them in a food processor or blender.
- Add the oil and blend on high speed for 1 minute.
- Strain the resulting liquid through a fine-mesh sieve (a tea strainer) and then if you want the oil to be super clear, strain it again using cheesecloth.
- Put the infused oil in a small jar or bottle and keep refrigerated for about 1 week.
* Don't throw away the leftovers from straining the oil - they can be used as I did here.
Drying the tarragon
Picking the leaves
Straining the oil blended with tarragon leaves
