Basil-Infused Olive Oil (for Consommé Garnish)

Instructions

1. 1

   Blanch basil: bring a pot of water to a rolling boil and prepare an ice bath. Plunge basil leaves into boiling water for 5–7 seconds, then immediately transfer to the ice bath to cool and set colour.

2. 2

   Dry thoroughly: remove basil and lay on clean towels; pat completely dry. Any residual water will cloud the oil.

3. 3

   Blend: place dried basil and oil in a blender. Pulse briefly (15–25 seconds) until homogenous and bright green; avoid long blending that heats the oil.

4. 4

   Strain: pour mixture through a fine mesh strainer lined with double-layered cheesecloth into a clean jug. Let it drip without pressing; then gently press once with the back of a spoon to extract the final clear oil—don’t force solids.

5. 5

   Rest & decant: refrigerate the strained oil for 2–4 hours so any remaining solids settle. Carefully decant the clear oil into a serving bottle, leaving sediment behind.

6. 6

   Finish: add a very small pinch of fine sea salt if desired, shake, and label. Store refrigerated up to 7–10 days. Bring to room temperature before using.

7. 7

   Usage: 2–3 drops per consommé shooter, or a 1/2 tsp drizzle for a small bowl. Add oil just before serving; garnish with a micro basil leaf.