Recipe Overview
Mint oil brings freshness, color, and lift to a dish in a very concentrated form. By blanching the mint first, you preserve a brighter green tone and a cleaner flavor. Once blended and strained, the oil becomes a professional finishing element that can transform simple salads, vegetables, grains, sauces, and composed plates.
Why This Method Works
Blanching softens the leaf structure and helps lock in the green color. Thorough drying prevents dilution, while careful straining gives the oil a cleaner, more elegant final appearance.
Best Uses
Use mint oil to finish spring vegetables, lamb dishes, fresh cheeses, yogurt sauces, grain salads, cucumber preparations, peas, fava beans, or cold plated salads that need brightness and aroma.
Ingredients
- 2270 g fresh mint, stems removed
- 1890 g grapeseed oil
- Ice water, as needed for shocking
Preparation
- Blanch the mint leaves briefly in boiling water, then shock immediately in ice water.
- Drain and dry the mint thoroughly on paper towels. Minimal moisture will help keep the oil clearer.
- Blend the dried mint with the grapeseed oil for about 4 minutes until the mixture becomes vividly green.
- Strain through a fine chinois lined with cheesecloth. Do not press; let the oil drip naturally for the clearest result.
- Bottle and refrigerate. Use promptly, or freeze in small containers for longer storage.
Ready for Production and Plating
This base preparation is ideal for the Salad Station and can be referenced in your Menu Builder as a finishing oil, garnish component, or support preparation for composed dishes and tasting menus.
Chef Notes
Do not overheat the mint during blanching. A quick dip is enough. The leaves must be dried very well before blending, and the oil should be strained patiently without pressure if you want a jewel-like finish.
Storage & Service Suggestions
- Keep refrigerated and protected from light.
- Freeze in small containers or ice-cube trays for longer holding.
- Drizzle over lamb, peas, burrata, cucumber salads, yogurt sauces, and grilled vegetables.
- Use as a final accent, not as a heavy dressing.
| Calories | 120 kcal |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fat | 14 g |
| Fiber | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |