Cucumber Dill Oil

• portions: 150mL oil
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

50g fresh dill sprigs (stems removed)

50g peels/skin (from 1-2 cucumbers)

150-175mL neutral oil like grapeseed, sunflower, or light olive oil (avoid extra virgin to prevent bitterness)

Instructions

Blanch the dill and cucumber peels in boiling water for 10-60 seconds to set the chlorophyll and preserve color, then shock in ice water.

Squeeze dry thoroughly.

Combine with oil in a blender on high for 3-10 minutes until the mixture reaches 50-70°C (122-158°F), gently extracting flavors without overheating. (OR blend first and heat afterwards.)

Strain through cheesecloth, a coffee filter, or fine mesh into a clean bottle, pressing solids to extract oil.

Chill immediately to maintain vibrancy.

Store refrigerated for up to 5-7 days.

Notes

Can use on oysters, cucumber salads, or fish as in the Fallow style