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This is a very versatile oil, and imparts a delicate
flavor to eggs, mayonnaise, cream sauces, seafoods,
poultry, salad dressings and even baked beans.
1&1/2 cups fresh tarragon leaves and stems
Zest and fruit from 1 large, ripe orange
1 cup olive oil
Rinse tarragon and immerse in boiling water for just
10 seconds. Drain and plunge into ice water, then
Chop the orange into small pieces, discarding the seeds.
Mix the tarragon, oil, and chopped fruit and orange zest
in a glass bowl, cover and refrigerate for about 4 hours.
This oil will cloud and thicken while chilling.
Let it sit at room temperature until it clears, and then
strain. Carefully pour or ladle out the oil that is
floating on the top surface of the mixture. (I use a
gravy separator, very easy). Discard the remaining juice.
Pour the strained oil into a sterilized glass jar and
cover tightly. Refrigerate for use within one week.