- 1/2 cup tarragon leaves
- 1/2 cup olive oil
Place a 1-gallon saucepan filled with water over a medium-high heat and bring to a boil. Blanch the tarragon leaves in the boiling water for 5 to 10 seconds. Remove from the water and place in a bowl of ice water to shock.
Pat the tarragon leaves dry with paper towels and place in a blender. Pour the oil over the tarragon leaves and puree on low speed for 30 seconds. Place the tarragon oil in a non-reactive container. The oil will keep for weeks refrigerated in an airtight container.
This recipe yields about 1/2 cup