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Store chopped herbs in the refrigerator, covered with a moist paper towel. But be mindful that they have a tendency to lose their flavor and last just a few days. To combat this, extend the lifespan of fresh herbs by making compound butters or flavored oils. Mixing chopped herbs into seasoned softened butter, vegetable, or olive oil preserves the flavor and color of the herbs. A dollop of chilled compound butter is a great topping for grilled meat or fish, and can be used in place of plain butter in many recipes. You can also harness your inner professional chef by garnishing a plate with homemade flavored oil, or by whisking it into marinades and vinaigrettes. Compound butters will last for two weeks in the refrigerator or in the freezer for three months; wrap them tightly so they don’t pick up other flavors. Flavored oils will last several months in the refrigerator, and can be frozen, as well.
Institute of Culinary Education chef Sabrina Sexton shares her tips and tricks for adding fresh flavor to your next dish with a tutorial on fresh and dried herbs.
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