Mint Oil By Executive Chefs Piero Biondi, Whats Cooking – CRN, Sunland, California 91040-1905 & Chef Lisa Biondi (Father & Daughter Team)
Yields: Approximately 1cup
Ingredients: 1/2 cup Mint Leaves 1 cup Vegetable Oil 2 oz. Honey
Procedure: 1. Blanch mint in HOT water. Chill immediately. Pat dry.
2. Combine all ingredients together. Puree until smooth. Chill. Reserve.
Other Great Chef Recipes: Blood Orange Syrup
Candied Blood Orange Slices
Chipotle Oil
Crème Anglaise
Häagen-Dazs Vanilla Mudslide Pie with Berry Sauce
Häagen-Dazs Vanilla Mudslide Pie wwith Crème Anglaise and Blood Orange Sauce
Mint Oil
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