Emulsifier Free Cajun Herb Oil
Bottled condiments and flavored oils often sneak in lecithin, mono- and diglycerides, or other binding agents you never asked for — this homemade version keeps things beautifully clean. It starts with extra-virgin olive oil gently warmed with smoked paprika, cayenne, oregano, thyme, and a duo of salts, coaxing out deep, smoky heat without a single additive. Fresh parsley, chives, lemon zest, and a squeeze of juice go in off the heat, so their brightness stays vivid rather than cooked away. Straining the finished oil through a fine-mesh sieve gives you a silky, jewel-toned result that looks and tastes like something from a specialty shop. Every ingredient is exactly what it says it is — no emulsifiers, no stabilizers, no fillers. Drizzle it over grilled proteins, swipe crusty bread through it, or use it as a punchy finishing oil on roasted vegetables. Once you have a jar of this in the fridge, it's hard to go back to anything store-bought.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp ground black pepper
- ¼ tsp kosher salt
- ¼ tsp celery salt
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
Instructions
- 1
Combine the olive oil, smoked paprika, dried oregano, dried thyme, cayenne, black pepper, kosher salt, and celery salt in a small saucepan over low heat. Warm, stirring occasionally, until the oil is fragrant and the spices begin to sizzle gently at the edges, about 3–4 minutes. Do not let the oil smoke or the spices scorch.
- 2
Remove the saucepan from the heat and let the spiced oil cool for 5 minutes. Stir in the parsley, chives, fresh thyme leaves, lemon zest, and lemon juice.
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