Safe Fast Herb Oil
Sometimes all you need to take a dish from ordinary to gourmet is that special pop of flavor. This herb oil is fast and adds that punch of flavor that you can keep ready to go in your fridge for use at a moment’s notice. This sauce falls along the same lines as a tangy and spicy chimichurri, salsa verde, or garlicky pesto but made mild to cater to the needs of IBS and GERD sufferers like myself. Mild does not however mean bland. It only takes a little of this concentrated and quick herb oil to liven up any dish. You may be wondering why I cook this herb oil? You have probably seen many similar sauces made with raw herbs and while they are delicious they are also risky. Just like lettuce and other leafy green vegetables, herbs can be contaminated with foodborne illness causing bacteria quite frequently. Recently, tainted fresh parsley sickened many unsuspecting diners looking for that final flourish of green to garnish their plates. Fortunately, these bacteria can be killed by cooking. This makes this ideal for young children, pregnant women and the elderly who are particularly vulnerable to the worst side effects of foodborne illness. Avoiding this risk is also beneficial to anyone with digestive issues who does not want to add food poisoning to their list of woes. I’ve used parsley and chives here, but play around with your favorite combination of herbs until you come up with your own signature sauce.
Click here to watch a video demonstration of this recipe on my "Simmer and Stir" YouTube channel.
Directions:
Place all ingredients in the bowl of a food processor or blender.
Blend until smooth.
Pour mixture into a cold saucepan and place over medium heat.
Once sauce starts sizzling, swirl and let fry for one minute.
Cool and pour into clean heat proof glass container.
Cover tightly and store in refrigerator for up to two weeks.
(Makes about ½ cup.)
Ingredients:
1 packed cup of fresh parsley that’s been picked over, washed and dried.
1 small bunch of chives, clean and dry.
½ cup of extra virgin olive oil.
Sometimes all you need to take a dish from ordinary to gourmet is that special pop of flavor. This herb oil is fast and adds that punch of flavor that you can keep ready to go in your fridge for use at a moment’s notice. This sauce falls along the same lines as a tangy and spicy chimichurri, salsa verde, or garlicky pesto but made mild to cater to the needs of IBS and GERD sufferers like myself. Mild does not however mean bland. It only takes a little of this concentrated and quick herb oil to liven up any dish. You may be wondering why I cook this herb oil? You have probably seen many similar sauces made with raw herbs and while they are delicious they are also risky. Just like lettuce and other leafy green vegetables, herbs can be contaminated with foodborne illness causing bacteria quite frequently. Recently, tainted fresh parsley sickened many unsuspecting diners looking for that final flourish of green to garnish their plates. Fortunately, these bacteria can be killed by cooking. This makes this ideal for young children, pregnant women and the elderly who are particularly vulnerable to the worst side effects of foodborne illness. Avoiding this risk is also beneficial to anyone with digestive issues who does not want to add food poisoning to their list of woes. I’ve used parsley and chives here, but play around with your favorite combination of herbs until you come up with your own signature sauce.
Click here to watch a video demonstration of this recipe on my "Simmer and Stir" YouTube channel.
Recommended Recipes or Posts
Goat Cheese Toasts
Herbed Chicken in Parchment