Dill oil

Dill oil

By
From
Huxtabook
Makes
100 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
6 dill sprigs, stalks trimmed
100ml grapeseed oil
pinch citric acid

Method

  1. Reserve a few nice dill tips for garnishing. Bring a saucepan of salted water to the boil, then add the dill and cook for 20–30 seconds. Refresh immediately in iced water. Once cold, remove and drain on paper towel. Use your hands to squeeze as much of the water from the dill as possible.
  2. Finely chop the dill, then place in a blender with the grapeseed oil, citric acid and a pinch of sea salt. Blitz until the oil is very green and has a strong dill flavour. Place in a sieve lined with a coffee filter or very fine muslin (cheesecloth), set over a bowl. Leave to strain in the fridge for about 1 hour. Do not press the mixture through; just let gravity do its thing.
  3. The dill oil is best used within a day or two.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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