Eosinophilic Esophagitis Friendly Bright BBQ Herb Oil
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Learn more →Ingredients
8 servings
- ½ cup olive oil
- 3 cloves garlic, peeled and lightly smashed
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes
- ½ tsp ground coriander
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano leaves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp red wine vinegar
- 1 tsp maple syrup
Instructions
- 1
Combine the olive oil and smashed garlic cloves in a small saucepan over low heat. Warm gently until the oil is fragrant and small bubbles form steadily around the garlic, about 4–5 minutes — do not let the garlic brown. Remove from heat and let the garlic steep in the oil for 5 minutes.
- 2
Set a fine-mesh strainer over a heatproof bowl or jar. Pour the infused oil through the strainer, pressing lightly on the garlic; discard the garlic cloves. The strained oil is your garlic-infused base.
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