Makes 3⁄4 cup
Make and use this in several different dishes in a week. It can form the basis for a vinaigrette dressing, soup, dips, spreads and even be used as a flavoring for savory muffins and scones.
• 10 garlic cloves
• ½ cup fresh sage leaves, chopped
• ½ cup fresh thyme leaves
• ¼ cup fresh rosemary leaves, snipped
• 2 tablespoons Dijon mustard
• 1 tablespoon sea salt
• ¼ cup olive oil
• 1 tablespoon tarragon or white wine vinegar
1. Pulse garlic in food processor 3 or 4 times or until garlic is finely chopped. Add sage, thyme and rosemary; pulse 3 or 4 times until finely chopped. Add mustard and salt; pulse until blended.
2. Gradually add 3 tablespoons oil, processing until blended. Add vinegar and remaining olive oil and process until blended.
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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