Tarragon Oil is and infused herb oil, perfect to preserve the grease and aromatic tase of tarragon.
It doesn’t just look beautifully vibrant and green, but it can be used in a variety of ways in poking, such as drizzling over roasted vegetables, as a marinade for fish, or as a dressing for salads. This oil has a distinct flavor and aroma that can add depth and complexity to any dish.
Fill a medium pot with water and add 2 tbsp of salt. Stir to dissolve the salt and bring to a boil over high heat
Add 6 cups of picked tarragon leaves to the salted water. Push down to ensure all leaves are submerged. Boil for 10s until the tarragon just starts to wilt
Remove the leaves from the water. Drain them well and squeeze out any excess water
Transfer to a blender and add 1 cup of grapeseed oil. Blend for 10m on medium speed until the oil is dark green
Strain the tarragon through a fine mesh sieve or a cheesecloth
The tarragon oil is ready
Yield 1 cup
Picked Tarragon6 cups
Grapeseed Oil1 cup