Eosinophilic Esophagitis Friendly Garlic Scallion Herb Oil
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Learn more →Ingredients
8 servings
- ½ cup neutral oil (such as avocado oil or light olive oil)
- 4 cloves garlic, thinly sliced
- 3 scallions, thinly sliced (green and white parts)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- ¼ tsp fine sea salt
Instructions
- 1
Combine the oil, garlic, and scallions in a small saucepan over the lowest heat your burner allows. The oil should barely shimmer — no bubbles yet.
- 2
Add the thyme sprigs and rosemary sprig to the oil. Cook, stirring occasionally, until the garlic is pale golden and the scallions are soft and translucent, 10–12 minutes. Watch closely: the garlic should color slowly and evenly; if it begins to brown at the edges before 8 minutes, reduce the heat further.
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