Mustard Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly transforms everything it touches — drizzled over roasted vegetables, spooned onto grilled bread, or stirred into pasta, it punches well above its weight. Gently warming the garlic and ginger in olive oil coaxes out their depth without any sharpness, while the parsley, basil, and thyme steep in the residual heat to build a layered, herbaceous finish. The technique is low and slow on purpose: keeping the heat minimal means the garlic turns just barely golden rather than bitter, and the herbs stay bright rather than muddy. For anyone navigating mustard sensitivities, this is the kind of condiment that fills the flavor gap beautifully — no hidden spice blends, no bottled dressings with questionable ingredient lists, just whole, clean components you can see and trust. The strained oil keeps in the fridge for up to five days, so you can make a batch on Sunday and reach for it all week. Just remember to pull it out a few minutes before you need it, since the olive oil will firm up when cold.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil, garlic slices, and ginger in a small saucepan over the lowest possible heat. Warm gently until the oil is fragrant and small bubbles form lazily around the garlic and ginger, about 8–10 minutes — the garlic should turn just barely golden at the edges but not brown. Watch closely, as garlic can scorch quickly.
- 2
Remove the pan from the heat and stir in the parsley, basil, and thyme. Let the herbs steep in the hot oil for 15 minutes, until the oil is deeply fragrant and the herbs are wilted.
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