Fresh Dill-infused Oil
Making Fresh Dill - infused Oil is a fantastic way of preserving the herbaceous flavor of dill. This versatile oil is a staple in my kitchen.
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Equipment
- blender or food processor
- fine mesh strainer or cheesecloth
- mixing bowl
- jar or bottle
- saucepan for blanching
- tongs and ice bath
- baking sheet, paper towel for drying the blanched dill
Ingredients
- 1 cup fresh dill leaves
- 1 cup neutral oil sunflower, grapeseed, light olive oil
- salt optional
Instructions
- Wash and sort the fresh dill.
- Bring a pot of water to a boil, and in a separate bowl, prepare an ice bath (a bowl of ice water).
- Blanch the dill in the boiling water for about 10-15 seconds.
- Immediately transfer the dill to the ice bath to stop the cooking process. This helps retain the bright green color of the dill.
- Pat the dill dry with paper towels. Make sure it's completely dry to avoid any water mixing with the oil. I left mine drying overnight on a baking sheet lined with a paper towel.
- Transfer the blanched and dried dill and oil to a high-speed blender or food processor.
- Blend until the mixture is smooth.
- Use a fine mesh strainer or cheesecloth to strain the oil into a clean jar or bottle, pressing out as much oil as possible.
- Discard the solids left in the strainer.
- Pour the strained dill oil into a sterilized jar or bottle.
- If desired, add a pinch of salt for seasoning.
- Seal the container tightly and store it in the refrigerator.
Notes
If possible, use Fresh Dill for the best flavor.
Dry the dill very well after the ice bath. Let it sit on a baking sheet overnight.
Use a high-speed blender for best results.
Strain well. I did it twice. Once using cheesecloth and the second time using a paper towel
Nutrition
Serving: 1tbspCalories: 125kcalCarbohydrates: 0.2gProtein: 0.1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 2mgPotassium: 22mgFiber: 0.1gVitamin A: 227IUVitamin C: 2mgCalcium: 6mgIron: 0.2mg
Tried this recipe?Let us know how it was!