Cucumber Dill Oil

• porcijos: 150mL oil
• aktyvus laikas: 30 minutes
• bendras laikas: 1 hour

Ingredientai

50g peels/skin (3 litttle cucumbers), roughly chopped

25g fresh dill sprigs; stems removed, chopped

25-50g cilantro, leaves and tender stems

125-150mL neutral oil like grapeseed, sunflower, or light olive oil (avoid extra virgin to prevent bitterness)

Nurodymai

Blanch the chopped dill and cucumber peels in boiling water for 10-60 seconds to set the chlorophyll and preserve color. (If using cilantro, blanch for only 10-20 seconds.) Then shock in ice water.

Drain and squeeze dry thoroughly.

Combine with oil in a pot, heat and constantly stir until the mixture reaches 50-70°C (122-158°F), gently extracting flavors without overheating. (Skip this stage if using powerful blender that will heat it up at the same time.)

Blend on high for 3-10 minutes until smooth. (Be careful: warm oil is very runny, and could seep out of the blender lid edges.)

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.

Pastabos

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