Shiso Oil

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 cup shiso leaves

1/2 cup spinach leaves

1 teaspoon salt

1 teaspoon sugar

2 cups canola oil

Directions

  1. In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

Basil Oil

Spaghetti with Oil and Garlic

Wilted Spinach with Garlic and Oil

Spinach Olive Oil Cupcake

Oil and Vinegar Bass in a Pouch