Shiso Oil

1. 1

   In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath.

2. 2

   Squeeze out water and place in blender cup with salt and sugar.

3. 3

   With blender on high speed, add canola oil in a steady stream.

4. 4

   Blend for 5 minutes until cup gets slightly warm.

5. 5

   This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.