Today, I want to share with you a recipe for fragrant green oil. In restaurants, this oil is used to decorate vegetable and fish dishes. Green butter can be made from different types of herbs. Basically, restaurants use dill or parsley. Some chefs mix dill with parsley. And someone goes even further and adds tarragon (tarragon), cilantro, spinach, green basil, etc. In fact, any greenery can be used, everything is limited by your imagination. And it is not necessary for green oil to peel the leaves of greens from the stems, they can also be used.

Also, some chefs lightly fry the butter with herbs. They do this in order to give it such a light, but at the same time pleasant fresh taste and aroma.

Ingredients

• Greens 100 gr. (dill, parsley, tarragon, etc.)
• Vegetable oil 200 ml.

Green oil step by step recipe

Prepare a bowl of ice water. It is needed to quickly cool blanched greens.

Pour 500 ml into a saucepan. water and put it on fire. As soon as the water boils, put the greens in it, note for 10 seconds, then remove the greens and immediately place them in a bowl of ice water.

Let the greens cool down. Then take it out with your hands, wring it out as best you can and put it on a towel or gauze. Roll up and wring out very carefully until no more water seeps through the fabric.

After that, remove the greens from the towel and chop finely.

Transfer chopped greens to a blender bowl, pour 200 ml. vegetable oil. Beat at maximum speed for 1-2 minutes. It all depends on the power of the blender. During whipping, the greens should warm up, as soon as you feel it, you can stop whipping.

Now this green slurry should be filtered. To do this, put a sieve on a deep container, lay a towel or gauze on it in 2 layers. Pour the resulting green mass into a towel. Let the oil drain for 3 hours.

Pour the strained green oil into a suitable container and put it in the refrigerator.

Use fragrant green oil to garnish fish and vegetable dishes.

Bon Appetit!