Skip to content, or skip to search.
Skip to content, or skip to search.
Home > Restaurants > Recipes >
- PROFILE
- READER REVIEWS
Basil Oil
|
Provided by: Chef Wylie Dufresne
|
 Email |
 Print Recipe |
 Rate & Review |
See Also
Ingredients
3 cups packed basil leaves3/4 cup grape-seed oil
1 teaspoon salt
Instructions
Bring 2 quarts of water to a boil. Use about 1/4 cup salt per quart of hot water. Drop basil into boiling water for 15 to 20 seconds, and immediately plunge basil into ice water to chill. Drain, and squeeze out as much water as possible. Cut basil into small pieces and place in a blender with oil and salt. Blend on high speed for 2 minutes. Allow to sit for 10 minutes. Strain purée through a sieve lined with cheesecloth . Discard the cheesecloth, and reserve purée that remains (it can be added to mayonnaise, pasta, or mashed potatoes). (Published 2000)Be the first person to write a review.
Advertising
In With the Old
Le Caprice, in the newly redone Pierre hotel, offers a modern take on traditional European charm.
Advertising
Eating
Our favorite things to eat this very second, from soup to bar nuts.
Eight Year-End Films Vie for Oscar Contention
Sondheim and Lansbury on a Lifetime in Theater
The Black Keys Release Their Hip-hop Debut 
How the BQE Became an Artistic Muse
On Great Jones Street, Shopping Is Art 
Classic Fare, Old-world Charm at Le Caprice
Buy a Brownstone for Less Than $1 Million
Fifty of the City's Tastiest Soups
Reasons to Love New York 2009
New York Politicians Refuse to Quit
A-Rod Has Babe Ruth in His Sights
McCain Yields to the Party's Pressure
