Ever wonder what the secrets is to making the super vibrant green herb oil you see in your favourite fancy restaurant?

Well it is probably the equipment they are using that helps. I'm using a Thermomix here to achieve this purest green colour. But you can achieve the exact same effect without it but it's a little more work. I am using some wild garlic here to make my oil here, as I stumbled across some while walking the dog, but you can replace this with almost any herb you want.

— Al Brady


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INGREDIENTS

150g wild garlic (or any herb)
300ml oil (olive, rapeseed, canola, whatever you want!)


THERMOMIX METHOD;

  • Place the oil and herbs into the bowl of a Thermomix.

  • Set the timer for 5 minutes and the temperature to 100ºC and blend all together on the highest speed.

  • After 5 minutes, pass the herb oil through a muslin or a coffee filter into a bowl oven ice water. This is to cool the oil as quickly as possible to retain the vivid green colour.

  • Once drained store the oil in the fridge for up to 3 days.

BLENDER METHOD;

  • Place the oil and herbs into the blender/liquidiser. Blend all together on the highest speed for about 5 minutes.

  • After 5 minutes, transfer the herb oil to a sauce pan and put over a medium heat and cook, stirring all the time until the mixture reaches 100ºC.

  • Once the mixture reaches 100ºC pass the herb oil through a muslin or a coffee filter into a bowl oven ice water. This is to cool the oil as quickly as possible to retain the vivid green colour.

  • Once drained store the oil in the fridge for up to 3 days.


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