Tarragon Oil Recipe
Here's one of the little secret weapons I've kept stocked in my refrigerator all summer. It's a simple tarragon oil. Actually, it's equal parts tarragon, parsley, and olive oil - but I think of it as having tarragon in the limelight. The grassy anise notes and electric color of the herbs permeate the golden olive oil, it's beautiful. I use it as a finishing oil on soups, as a component of anything bread-centric (open-faced sandwiches, panzanellas, etc), and as a vinaigrette base. It's ridiculously good drizzled over simple poached eggs and toast. So, have at it, and let me know if you do anything off-beat or unexpected with it.
I wrote the recipe below to yield about 2/3 cup (160 ml) of tarragon oil. But you can certainly make more/less depending on how much you're think you're likely to use it - just use the ratio 1:1:1 - tarragon leaves, flat-leaf parsley leaves, extra virgin olive oil.
Also(!) for those of you looking to do a bit of armchair traveling, I posted a handful of photographs shot on my recent Tahoe trip (under separate cover) for any of you who want a peek. xo -h
3/4 cup / 12g tarragon leaves
3/4 cup / 12 g flat-leaf parsley leaves
3/4 cup / 180 ml extra virgin olive oil
fine grain sea salt
Bring a medium saucepan of water to a boil. Salt well, as you would pasta water, and blanch the tarragon and parsley leaves briefly, until bright green - just 10 seconds or so. Work quickly to drain, and transfer to a bowl of ice water. Drain once more, and pat with a clean cloth to remove as much residual water as possible. Use a food processor or blender to puree the leaves and olive oil until smooth - at least a minute or so. Strain through the finest sieve you have, alternately, you can use triple-lined cheese cloth. I use a tea strainer. Discard the soilds and transfer the oil to a jar. It keeps, refrigerated, for a couple weeks, but bring to room temperature to use.
Makes 2/3 cup.
Prep time: 5 min - Cook time: 5 min