From Francis Mallmann's kitchen · Restaurant Garzón, Garzón
blend · herb sauce
NATIONAL AWARD WINNERProvençal Herb Oil
From an award-winning kitchen
Ratio
OLIVE OIL 180LEMON JUICE 15
Ingredients
- PARSLEY40 g
- OREGANO10 g
- GARLIC15 g
- OLIVE OIL180 ml
- LEMON JUICE15 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Provençal Herb Oil.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.