Lions, Tigers and Herbs: Orange Tarragon Oil Recipe


| February/March 2000



Use this flavorful oil in salad dressings, tossed with pasta, or for sautéing vegetables. Use only thoroughly washed, organically grown oranges, shallots, and tarragon.


Makes 21/2 cups 

  • Zest of 3 oranges
  • 1 shallot, sliced
  • 2 cups tarragon, 3/4 of stems removed
  • 1 tablespoon whole black peppercorns
  • 21/4 cups canola oil
  • 1/4 cup sesame oil

1. Heat all the ingredients in a heavy nonreactive pot for 15 minutes, keeping the temperature between 225° and 240°F. Turn off the heat and let the oil cool. Transfer to a clean bottle or jar with a tight-fitting lid. Oil will keep at room temperature for 6 months.


Laura Daily of Snowmass Village, Colorado, takes cooking lessons whenever she can. She enjoys grilling year round, even in the snow.

By Laura Daily

 





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