Recipe Overview
Mint Oil is a professional Prep Kitchen base made by briefly blanching fresh mint, shocking it in ice water, drying it thoroughly, blending it with neutral grapeseed oil and gently straining it clear. The finished oil is designed as a shared aromatic component for multiple stations rather than a single plated dish.
Why This Page Matters
This prep recipe now behaves like an operational formula: raw ingredients map to Live Inventory, labor is calculated by production batch, ingredient icons open the exact library records, and the prepared output can be referenced by downstream recipes and stations.
Connected Experience
Changing the batch count scales mint and grapeseed oil together while process water remains 'as needed.' The labor record scales by production batch and the shared ingredient engine keeps Mint, Grapeseed Oil and Potable Water synchronized across platform pages.
Ingredients
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Fresh Mint / Menta — 2270 g · stems removed; blanch briefly, shock, drain and dry thoroughlyTC-HERB-MINT-001
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Grapeseed Oil — 1890 g · blend with dried mint for approximately 4 minutesTC-OIL-GRAPESEED-001
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Potable Water / Ice Bath — as needed · for blanching and ice-water shocking; process-only, no fixed recipe deductionWATER-POTABLE-001
Preparation
- Bring potable water to a boil. Blanch the mint leaves very briefly, then transfer immediately into an ice-water bath to stop cooking and protect the vivid green color.
- Drain the mint thoroughly and dry very well on paper towels or clean absorbent towels. Excess water will cloud and dilute the oil.
- Place the dried mint and grapeseed oil in the blender. Blend for approximately 4 minutes until the mixture is intensely green and aromatic.
- Line a fine chinois with cheesecloth and allow the oil to strain naturally. Do not press the solids if a clear, refined oil is desired.
- Transfer to sanitized bottles or containers, label with the prep name and production date, refrigerate, and use promptly. Freeze in smaller containers when longer holding is required.
Prep Kitchen Production Record Ready
This formula can now function as a shared prepared component for salads, appetizers, vegetables, seafood, sauces and composed plates while recording labor and raw-ingredient consumption.
Prep Kitchen Controls
Dry the mint thoroughly before blending, keep the blanch very brief, strain without pressing for clarity, and bottle in clean labeled containers. Potable water is mapped as process-only because the recipe does not specify a fixed quantity.
Downstream Station Uses
- Salad Station: finishing oil, vinaigrette support and plated garnish.
- Appetizers: burrata, vegetables, seafood and small plates.
- Primi / Secondi: spring vegetables, grains, lamb, seafood and contemporary garnish.
- Sauces / Prep: yogurt sauces, fresh cheese preparations and herb-oil components.
| Calories | 120 kcal per tablespoon |
| Protein | 0 g |
| Carbohydrates | 0 g |
| Fat | 14 g |
| Fiber | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |