Beef Free Orange-Ginger Herb Oil
Bright, citrusy, and loaded with fresh herb flavor, this finishing oil is the kind of condiment that makes everything it touches taste more intentional. Warm olive oil coaxes the best out of fresh ginger before orange zest steeps in off the heat, building a deeply fragrant base that feels almost perfumed. Straining out the solids gives you a silky, glossy oil that carries all that flavor without any texture getting in the way. Fresh parsley and thyme stirred in at the end keep things vibrant and green, while a pinch of red pepper flakes adds just enough quiet heat to keep it interesting. It's naturally free of any animal proteins, so it works beautifully as a drizzle over everything from roasted vegetables to grain bowls without a second thought. Make a small batch, let it rest for a few minutes, and watch it disappear fast.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- ¼ tsp red pepper flakes (optional)
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
Instructions
- 1
Combine the olive oil and grated ginger in a small saucepan over medium-low heat. Warm until the oil is fragrant and small bubbles form around the ginger, about 3–4 minutes. Do not let the ginger brown.
- 2
Remove the pan from the heat and stir in the orange zest. Let the mixture steep off the heat for 5 minutes, until the oil is deeply fragrant.
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