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Tarragon Infused Oil

Serving size 5 76 cal Protein: 0 g Carbs: 1 g Fat: 8 g

Ingredients

  • 1:1:1 Ratio of ingredients Tarragon: Parsley: EVOO Sea Salt

Directions

  1. Boil water. Add Sea Salt.
  2. Add Herbs and slow count to 20.
  3. Drain and place in ice bath. Slow count to 20.
  4. Drain and pat dry.
  5. Add Herbs and EVOO to Blender or Food Processor.
  6. Blend until smooth.
  7. OPTIONAL: Press through a very fine mesh sieve to remove food particles.
  8. Store in fridge for up to 2 weeks.
Sandy
  • Hurdle 8: Sauces & Spreads
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