Shiso Oil

Directions

1. 1
   In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath.
2. 2
   Squeeze out water and place in blender cup with salt and sugar.
3. 3
   With blender on high speed, add canola oil in a steady stream.
4. 4
   Blend for 5 minutes until cup gets slightly warm.
5. 5
   This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.