PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Provençal Herb Oil

Independent adaptation of a publicly published Francis Mallmann recipe. Not affiliated with, sponsored by, or endorsed by Francis Mallmann.

Francis Mallmann's Provençal Herb Oil, from the published recipe.

Ratio

Ratio by volume: Olive Oil 180 ml, Lemon Juice 15 ml
Olive Oil 180 mlLemon Juice 15 ml

Ingredients

  • Parsley — 1 cup (40 g)
  • Oregano — 1/4 cup fresh (10 g)
  • Garlic — 3 cloves
  • Olive Oil — 3/4 cup (180 ml)
  • Lemon Juice — 1 Tbsp (15 ml)
  • Salt — 1 tsp (6 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Provençal Herb Oil wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 3 national awards

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Provenance

Argentine open-fire cook and author of Seven Fires; international grilling authority with restaurants including Garzón in Uruguay and Los Fuegos projects. James Beard cookbook nominee lineage.

Adapted from a recipe published by Francis Mallmann in Seven Fires herb oils for open fire.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Seven Fires herb oils for open fire (published as “Provençal Herb Oil”). Full citation lives in Provenance.

Companion jar