Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy
Make 1 cup measure
finely chopped shallots
Chopped parsley leaves
How to make vanilla oil
Prepare an ice bath tub, introduce water and ice cubes
Pour the finely chopped shallots, chopped parsley, and grapeseed oil into a food processor and beat on high speed for 2 minutes.
Heat the pan (I have a stainless steel one, but an aluminum one won’t work), flick a drop of water onto it and it will boil immediately. Pour in the oil-herb mixture, stir rapidly for about 15 seconds, then turn off the heat and place the pan in the water bath to cool down. Stir.
Use a strainer to separate the green oil from the vanilla squeeze.
Keep refrigerated for up to 1 week, freeze for up to 3 months. Thaw 2-3 hours prior to use to return to room temperature.