How to Make and Use Herb Oil: Elevate Every Dish
Transform herbs into a vibrant green elixir that adds depth and polish to dishes.
Herb oil is a chef’s secret weapon—simple to make, boldly flavorful, vibrant in color, and incredibly versatile. With just fresh herbs and neutral oil, you can create a homemade condiment that brightens countless dishes and helps you avoid food waste by using up leftover herbs.
Table of Contents
- What Is Herb Oil?
- Choosing Your Herbs
- Step-by-Step: How to Make Herb Oil
- Tips, Troubleshooting, and Storage
- Creative Ways to Use Herb Oil
- Frequently Asked Questions
What Is Herb Oil?
Herb oil is a vibrant, green, infused oil made by blending soft, fresh herbs with a neutral oil, then straining the mixture until clear. It’s a staple in professional kitchens for a reason: it adds intense herbaceous flavor and a dazzling splash of color to everything from soups and salads to roasted meats and eggs.
Making herb oil isn’t just for restaurants. With a blender, some fresh herbs, and a bit of know-how, any home cook can bottle the essence of fresh herbs and extend their shelf life, too.
Choosing Your Herbs
To make the best herb oil, start with fresh, soft herbs. These can include:
- Basil – pungent, peppery, classic summer flavor
- Parsley – mild, grassy, and brilliantly green
- Cilantro – bright, citrusy with a distinctive edge
- Dill – sweet, grassy, and delicate
- Chives – slightly oniony, subtle
- Oregano – robust and earthy
You can use a single herb for a pure, focused flavor or combine varieties for a complex profile. For maximum color with a gentle taste, use parsley as your base—it’s less assertive than basil or cilantro, so it plays well with others.
Tip: Avoid tough woody herbs (like rosemary or thyme) for this process. Their textures don’t blend as smoothly and can impart bitter notes when over-processed.
Step-by-Step: How to Make Herb Oil
The process for creating bright, shelf-stable herb oil relies on three essential steps: blanching, blending, and straining. Below, you’ll find a detailed guide to ensure vivid color and maximal flavor in every batch.
Ingredients
- 1 cup (loosely packed) fresh herbs (e.g., basil, parsley, cilantro)
- 3/4 cup neutral oil (such as grapeseed, canola, or vegetable oil)
- Pinch of kosher salt
Equipment
- Medium saucepan
- Bowl for ice bath
- Cheesecloth or fine mesh strainer
- High-powered blender
- Small airtight container for storage
The Method
- Prepare an ice bath. Fill a large bowl with ice and water.
- Bring water to a boil. In a medium saucepan, bring water to a boil and season lightly with salt.
- Blanch the herbs. Drop the fresh herbs into boiling water for about 20 seconds—just until the leaves turn deep green and tender.
- Shock in ice bath. Quickly transfer the herbs to the ice bath to halt cooking and preserve the color.
- Dry and squeeze. Remove herbs from the ice bath and squeeze out as much moisture as possible with a towel or paper towels. The drier, the better.
- Blend with oil. Add the herbs, neutral oil, and a pinch of salt to a high-speed blender. Blend for 2–3 minutes at the highest speed; friction should slightly warm the oil and turn it emerald green.
- Strain. Line a fine mesh strainer with cheesecloth and set it over a bowl. Pour the blend into the strainer and let gravity do the work for 30–45 minutes. Don’t press—let it drip naturally for the clearest oil.
- Store and use. Transfer to a clean, airtight container and store refrigerated for up to a month or longer. If properly strained, the oil remains vibrantly green and won’t spoil quickly.
Quick Reference Table: Herb Oil Steps
| Step | Details |
|---|---|
| Blanch | Boil herbs 20 sec, then ice bath |
| Dry & Squeeze | Remove all moisture thoroughly |
| Blend | High speed, 2–3 mins, with oil & salt |
| Strain | Gravity drain, cheesecloth-lined mesh strainer |
| Store | Clean container, refrigerate |
Tips, Troubleshooting, and Storage
- Blanching is essential: It helps set the bright green color and softens the herbs for better blending.
- Use a neutral oil: Grapeseed and canola let the herbs’ flavors shine. Olive oil can be used, but it adds its own flavor and can overpower delicate herbs.
- Don’t rush straining: For the clearest, cleanest oil, always let the mixture pass through cheesecloth or a fine mesh filter slowly and without pressure.
- If oil looks muddy: The herbs were likely not strained finely enough or weren’t blanched. Try again, pressing less and using fresh, dry herbs.
- Storage: Keep herb oil in a sealed glass bottle or jar in the refrigerator. Use within a month; check regularly for signs of spoilage (off odor or cloudiness).
- For longer storage: Some cooks freeze herb oil in ice cube trays for ready-to-use flavor boosts, though freezing can mute its color and aroma slightly.
What others are reading
Creative Ways to Use Herb Oil
Once you’ve made herb oil, you’ll discover endless uses beyond the obvious drizzle. Here are some favorite ways to use herb oil to transform your cooking:
- Drizzle on soups: Give any bowl—from simple potato leek to luxurious tomato—a bright finish.
- Finish roasted meats or fish: A splash on grilled chicken, steak, or salmon before serving enhances both flavor and presentation.
- Toss with roasted or grilled vegetables: Herb oil takes vegetables from plain to wow, especially potatoes, carrots, or squash.
- Dress salads and leafy greens: Adds a punch of color and fresh taste; mix with vinegar for a vibrant vinaigrette.
- Top fried or poached eggs: A few drops over eggs elevates breakfast dramatically.
- Swirl on hummus, labneh, or dips: Adds wow factor and depth to spreads, making them party-ready.
- Garnish pizza, flatbreads, or sandwiches: A hint of herb oil liven ups pizza slices, open-face toasts, or grilled cheese sandwiches.
- Stir into pasta or grains: Replace some or all of the finishing oil with herb oil for earthy freshness.
- Add to marinades and sauces: Layer herbaceous flavor into dressing or as a vibrant finish.
Frequently Asked Questions (FAQs)
Q: Why do I need to blanch the herbs?
A: Blanching preserves the vivid green color and prevents the herbs from turning gray or dull. Skipping this step can make your oil murky and less flavorful.
Q: What oil should I use for herb oil?
A: Use a neutral oil like grapeseed, canola, or vegetable oil for clean flavor. Olive oil works but lends its own taste and may dominate subtle herbs.
Q: Can I use woody herbs like rosemary or thyme?
A: Best results come with soft, leafy herbs. Woody herbs are tougher to blend and often result in harsh or gritty oil. Use them sparingly and always strain thoroughly if you experiment.
Q: How long does herb oil last?
A: When stored properly in the refrigerator, strained herb oil stays fresh for 2–4 weeks. It may last longer, but check for cloudiness, separation, or off smells before using.
Q: Can I freeze herb oil?
A: Yes. Pour into ice cube trays, freeze, and store cubes in zip-top bags. The color and flavor may dull slightly compared to fresh, but it’s a great way to minimize waste and have instant flavor on hand.
Q: My herb oil tastes bitter. Why?
A: Bitterness can result from over-blending (which may bruise the herbs) or using oils with a strong natural taste (like some olive oils). Try blending less or using a different, milder oil.
Herb Oil at a Glance
| Herb | Flavor | Best For |
|---|---|---|
| Basil | Sweet, pungent | Pizza, pasta, tomatoes |
| Parsley | Mild, grassy | Salads, soups, chicken |
| Cilantro | Citrusy, bright | Tacos, fish, grains |
| Dill | Fresh, sweet | Potatoes, seafood, yogurt |
| Chives | Onion, subtle | Eggs, salads, soups |
| Oregano | Earthy, robust | Roasts, vegetables |
With these instructions, you now have the knowledge to make and use herb oil like a restaurant pro—minimizing waste, maximizing flavor, and adding vibrancy to every plate.
Similar Articles
Read full bio of Sneha Tete
