Herb Oil Dressing

Name: Herb Oil Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 2 Tbsp fresh ginger peeled coarsely chopped (30 ml) Ginger; 1 clove garlic Garlic; 2 green onions Scallion; 1 bunch coriander Cilantro; 1 bunch parsley Parsley; 1 cup olive oil (240 ml) Olive Oil

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

Herb Oil from a starred kitchen.

Ratio

Ginger 30 mlOlive Oil 240 ml

Ingredients

Ginger — 2 Tbsp fresh ginger peeled coarsely chopped (30 ml)
Garlic — 1 clove garlic
Scallion — 2 green onions
Cilantro — 1 bunch coriander
Parsley — 1 bunch parsley
Olive Oil — 1 cup olive oil (240 ml)

Method

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

Provenance

Normand Laprise works in Québécois / contemporary Canadian at Toqué!; credentials include Michelin (Toqué!, Montréal).

Originally published as Herb Oil Dressing (Gargouillou).

Adapted from a Normand Laprise recipe (Normand Laprise / Globe and Mail (gargouillou de légumes)).

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.

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 Normand Laprise / Globe and Mail (gargouillou de légumes) (published as “Herb Oil Dressing (Gargouillou)”). Full citation lives in Provenance.