Beautifully bright green, this herbaceous oil really enhances the anise flavor in the lobster gelées.
Ingredients
1/2 cup chopped fresh tarragon
1/2 cup chopped fennel fronds
1/2 cup mild olive oil
1/4 teaspoon salt
Directions
Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.
