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Gourmet

Fresh Tarragon Oil

Beautifully bright green, this herbaceous oil really enhances the anise flavor in the lobster gelées.

Cooks' note:

Oil can be made 2 days ahead and chilled, covered. Bring to room temperature before using.

Recipe information

  • Total Time

    10 min

  • Yield

    Makes about 1/3 cup

Ingredients

1/2 cup chopped fresh tarragon
1/2 cup chopped fennel fronds
1/2 cup mild olive oil
1/4 teaspoon salt

Preparation

  1. Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.

TagsCondimentTarragonHerbs & SpicesDairy FreeGluten FreeNut FreeVegetarianVegan5 Ingredients or FewerEasyQuickBlenderGourmet
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