Bywater Herb Oil

Name: Bywater Herb Oil
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: 2 Tbsp fresh ginger peeled coarsely chopped (30 ml) Ginger; 1 clove garlic Garlic; about 1½ scallions (20 g) 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.

FINISHING SAUCE · VEGETABLE PLATES

In the published recipe, this is the finishing sauce for gargouillou (mixed vegetable plate).

Normand Laprise's Bywater Herb Oil for vegetable plates.

On the jar

HERB OIL

Method: blend
Yield: about 1¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Ginger 30 mlOlive Oil 240 ml

Ingredients

Ginger2 Tbsp fresh ginger peeled coarsely chopped (30 ml)
Garlic1 clove garlic
Scallionabout 1½ scallions (20 g)
Cilantro1 bunch coriander
Parsley1 bunch parsley
Olive Oil1 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.

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Companion jar

Bywater 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:

4 kitchens · 6 stars · 2 national awards

Garlic-Parsley OilNATIONAL AWARD WINNEROn the jar: GARLICPARSLE
Garlic Peanut Oil★ STARRED KITCHENOn the jar: GARLIC
Green Oil★ STARRED KITCHENOn the jar: GREEN OIL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar