• Course: Condiment
• Features: Fast

Ingredients:

• 2/3 cup sunflower oil
• 1/4 cup water, milk or apple juice
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• 1 medium clove garlic, or more to taste
• Leaves from 1/2 bunch flat-leaf parsley (packed 1/2 cup)
• 8 ounces coconut oil, solidified
• 2 to 3 teaspoons Dijon-style mustard
• Finely grated zest and freshly squeezed juice from 1 lemon (1 teaspoon zest, 2 tablespoons juice)
• 1 teaspoon sugar (optional)

Directions:

Combine the sunflower oil; the water, milk or apple juice (choose one); thyme; rosemary; garlic and parsley to taste in a blender. Pulse to form a smooth green mixture.

Use a wooden spoon or flexible spatula to push the mixture through a fine-mesh strainer into a medium heatproof mixing bowl, pressing firmly to release as much oil and water as possible. Discard the solids. This will create an herb oil.

Fill a mixing bowl with cold water and ice cubes.

Add the coconut oil, mustard (to taste) and the lemon juice and zest to the bowl of freshly made herb oil. Fill a saucepan with a few inches of hot water and set it over medium-low heat. Suspend the bowl over the saucepan to create a double-boiler effect, making sure the bottom of the bowl does not touch the water in the pot; stir constantly. When the mixture reaches 120 degrees, remove the bowl from the heat and keep stirring.

Nestle the bowl inside the ice-water bath. Continue to stir until the mixture firms up; taste, and add the sugar if needed. Transfer to a container with a tight-fitting lid and refrigerate for up to 2 weeks.

Recipe Source:

From Gastronomer columnist Andreas Viestad.

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