blend · herb sauce
★★★ KITCHENPrep 10 minCedarrow Chilli Herb Oil
Independent adaptation of a publicly published Simon Rogan recipe. Not affiliated with, sponsored by, or endorsed by Simon Rogan.
Fresh herb finish for fish, chicken, and vegetables.
Ratio
Ingredients
- Garlic — 50g garlic
- Fresh Chili — 1 small chilli
- Grapeseed Oil — 200g grapeseed oil
- Parsley — 40g parsley
- Salt — 3g salt
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
Cedarrow Chilli 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:
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Provenance
Simon Rogan works in Modern British / farm-driven at L’Enclume; credentials include Michelin 3* (L’Enclume).
Originally published as Chilli Herb Oil.
More from this kitchenFAQ
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 Simon Rogan / Great British Chefs (grilled salad) (published as “Chilli Herb Oil”). Full citation lives in Provenance.