Mint Oil

Any recipe that calls for fresh mint could use this oil as a replacement.

¼ cup coarse salt
4 cups mint leaves
¾ cup grape-seed or canola oil

Prepare and ice-water bath; set aside.

Bring 4 cups water and salt to a boil in a medium saucepan.

Add mint leaves and cook 10-15 seconds.

Drain, and immediately transfer to ice-water bath to cool. Drain and squeeze dry.

Place half of the mint leaves in the jar of a blender with enough oil to cover; blend for 2 minutes.

Add remaining leaves and oil and blend for 2 minutes more.

Transfer to an airtight container and refrigerate overnight.

Strain mint oil through cheesecloth and discard solids. Oil can be kept in an airtight container, refrigerated, for up to 5 days.

Makes ¾ cup.