Basil oil

Course Sauce, Side dish


  • 50 g Olive oil
  • 25 g Basil


  • Heat the oil to 68°C and add the herbs. Allow cooling between 0°C to 10°C. Heat back the oil to 63°C and chill again between 0°C to 10°C. Repeat the process 2 more times. Blend and pour the oil through a fine sieve. Reserve aside.
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