Beautifully bright green, this herbaceous oil really enhances the anise flavor in the lobster gelées.
Cooks' note:
Oil can be made 2 days ahead and chilled, covered. Bring to room temperature before using.
Recipe information
Total Time
10 min
Yield
Makes about 1/3 cup
Ingredients
1/2 cup chopped fresh tarragon
1/2 cup chopped fennel fronds
1/2 cup mild olive oil
1/4 teaspoon salt
Preparation
Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.
