John Myers
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Garlic Herbs Lemon Oil
The perfect garlic herbs lemon oil recipe with a picture and simple step-by-step instructions.
for 150 ml of oil
- Lemon olive oil
- Black garlic
- Thai / China garlic
- Leaf parsley
- Sea-Salt
- Black coarse pepper
Variant of fresh parsley and garlic
- First of all, crush all ingredients except the oil in a witcher. Then slowly fold in the lemon olive oil. This variant can be kept for 2 weeks in the refrigerator.
Variant of dried parsley and garlic
- The same procedure as with the fresh variant. The advantage of dried parsley and garlic is that the mixture lasts longer. Experience has shown that at least 4 weeks.
Applying the mixture
for crusts
- I like to use this mixture to make crusts for fish and lamb. Simply mix in a ratio of 1: 1 per serving of fish (1 slice of rusk + 1 tablespoon of nuts) and then mix in 1 tablespoon of the oil mixture.
for seasoning
- Can be used with all fish and meat dishes as desired. This MIX gives a special kick to e.g. Quarkdip`s and with everything grilled as well as with baked potatoes. I also particularly like to use this oil in salads.
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