Making and Using Oil Garnishes
July 6th, 2009 | 
Oil garnishes can be a great way to add a dash of color and a little extra flavor to a dish. For the best results, a strongly colored oil should be used on a white dish, making a nice strong impact.
You can easily apply your garnish by putting the oil in a condiment squeeze bottle and then applying it in the design you wish.
Ideas for garnishing with oil include drizzling in a zig-zag pattern, a cross-hatch design, drawing a rough circle around the plate, drawing a spiral, or decorating with dots of oil.
Making Oil Garnishes
Olive Oil
1 c. herbs, finely chopped (parsley, basil and cilantro are all good options)
Coffee filters
In a pot, add both ingredients and then turn on the heat to low. Allow to cook slowly for 2-3 minutes or until the oil begins to bubble and the herbs soften.
Remove the pot from the heat and allow to cool for 10 min. Pour into a blender and blend well.
Set two coffee filters over a cup and pour the oil into it. Allow it to drip through slowly, don´t press or force it if you want a nice clear oil garnish.
The oil can be stored for up to two weeks in the fridge.
Other Ideas for Oil Garnishes
Try using curry powder instead of herbs for a bright yellow oil. You will still need to strain it, however, if you want a clear oil.
Saute mushrooms in the oil for a more pungent flavor. The oil will come out brown or black and is ideal for darker garnishes.
Other herbs such as garlic, peppercorns (use whole, not crushed), and chili peppers can be used as well, but don´t blend them, just strain the chunks out.
Red peppers can be used as with the herbs above. You may want to roast the peppers ahead of time and then saute and blend for a beautiful red garnish.
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