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I tried to make herb infused oil, but not matter how long I blend it it's still bitty.

I used 250ml of grapeseed oil, 15g of basil, 15g of chives, 15g of parsley, 15g of dill. I blanched the herbs, then squeezed excess oils out.

I then poured all the oil into my first blender, waring pro. Fail I then transferred into my magimix and blended again. Still bitty. I then anded up using a powerful hand blender for about 10mins and I still had bits.

Any ideas?

thanks

  • What are you trying to achieve? Why do you think that any amount of blending will remove the bits of herb? – Catija Oct 18 '17 at 18:10
  • I’m trying to make a very smooth paste like the consistency of pesto to then drain through a muslin to make oil – Ankh2054 Oct 18 '17 at 18:21
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    Why? Have you read any guidance on how infused oils are created? The guides I've seen use whole herbs that aren't ever blended up... maybe you just need a different method? – Catija Oct 18 '17 at 18:26
  • I have never seen a pesto which has the consistency of smooth paste. I only know of chunky pesto. – rumtscho Oct 18 '17 at 18:48
  • It works I’ve seen it done at a cookery school. Also I make smooth pesto all the time. – Ankh2054 Oct 18 '17 at 18:57
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Hmmm, funny you should ask that. Just now I am experimenting with using oil and other edible stuff to extract various chemical compounds from herbs without waste of those compounds. Grit or any identifiable vegetable matter is definitely a negative. It is very much the same thing you are talking about because flavor compounds vary in particle size and solubility.

So far, this product has shown great promise in my experimentation:

enter image description here They work like cheesecloth, but the filter has holes measured in microns (25 - 220) instead of millimeters. You can wring the heck out of them, wash and reuse. They are constructed kind of like paper grocery bags, each about 1 gallon or 4 liters capacity. The bottom panel is a mesh filter.

It may be an odd off-label use because these things are actually for making hashish, but I saw their culinary potential when I first saw them at a fair. I'm using them now and they really work well to keep infused oils made with ground dried herbs grit-free. You can't wring them too hard, they can handle it.

If a clear, grit-free infused vinaigrette with finely ground dried herbs or food-processed/blended fresh herbs was my goal, I'd definitely give these a shot. Think of them like adjustable, reusable coffee filters.

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