Magic Sauce
I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways.
I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways.
- Carbohydrate 2.12691312515215 g
- Cholesterol 0 mg
- Fat 13.1167016775548 g
- Fiber 0.706400010101204 g
- Protein 0.344105416666472 g
- Saturated Fat 1.82601450149761 g
- Serving Size 1 1 Serving (22g)
- Sodium 110.120895833501 mg
- Sugar 1.42051311505095 g
- Trans Fat 0.381108416959213 g
- Calories 123 calories
Step-by-step
- Gently warm the olive oil over medium-low heat in a skillet or pan until it is just hot. When hot remove from heat.
- While the oil is heating, lightly pound the rosemary, thyme and oregano in a mortar and pestle.
- Stir the paprike, garlic, bay leaf, red pepper flakes and salt into the oil. Then add the brised herbs and lemon juice.
- You can use it now, but know...the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days. It thicksn up when cold, so if you need it in a liquid state, placed it in te sun or in a warm place for a few minutes.
A bright red suspension of sweet paprika, crushed herbs, and garlic paste hangs suspended in extra virgin olive oil, carrying a pungent aroma of warm rosemary and sharp citrus. Making this condiment requires no cooking beyond gently warming the oil over medium-low heat until it registers just hot to the touch, which coaxes the fat-soluble compounds out of the dry spices.
- Pound the fresh rosemary, thyme, and oregano lightly in a mortar and pestle to rupture the cell walls before combining them with the liquids.
- Smash the garlic cloves directly into a smooth paste so the harsh raw bite disperses evenly rather than forming harsh pockets in the oil.
- Double or triple the batch using the same ratio of quarter teaspoon sea salt to half cup extra virgin olive oil, ensuring you get maximum yield from your herb bundles.
- Store the finished mixture in a sealed glass jar inside the refrigerator for up to seven to ten days, allowing the bay leaf and red pepper flakes to deepen their infusion.
- Revive chilled oil that has solidified in the refrigerator by setting the jar in a warm spot or direct sunlight for a few minutes before serving.
Pair this robust oil with earthy grain bowls featuring farro or quinoa, shaved bitter greens, or simple roasted root vegetables. Dried herbs can substitute for fresh ones when necessary, though they yield a more muted aroma and lack the bright botanical punch of freshly picked leaves.
