Eosinophilic Esophagitis Friendly Maple-Dijon Herb Oil
Total time10 min
Prep time10 min
Cook time0 min
4.9(13)
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Learn more →Ingredients
6 servings
- ¼ cup garlic-infused olive oil
- 2 tbsp whole-grain dijon mustard
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped (optional)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the garlic-infused olive oil, whole-grain Dijon mustard, maple syrup, apple cider vinegar, and lemon juice in a small bowl.
- 2
Whisk vigorously until the mixture is smooth and emulsified, about 30 seconds — it should look cohesive and slightly thickened, not separated.
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