Herb Mix For Dipping Oil Recipes

Steps:

• In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.

Steps:

• Place the first five ingredients in a blender; cover and process until desired consistency. Transfer to a small bowl. Stir in vinegar. Serve with bread cubes.

Steps:

• Mix all herbs together in a small bowl and add as much oil as you wish for desired flavor.
• Use a crusty Italian bread for dipping.

Steps:

• Preheat a wood oven to 500 degrees F. (See Cook's Note.)
• Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
• For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
• Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
• Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
• Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Steps:

• In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
• Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

Steps:

• Put all the minced herbs in a heavy saucepan.
• Add the oil.
• Bring it to a simmer over medium heat, stirring every now and again.
• Simmer for 10 seconds.
• Take the pan off the heat, keep stirring for another 30 seconds.
• (Yes, seconds.) Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?).
• Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.
• Divide the herb oil between 4 pretty oil bottles.
• Seal tightly.
• Keep in the fridge at least 1 day to develop the flavors.
• Keep this oil in the fridge.

Steps:

• In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add 1/2 cup oil and stir. Serve with bread.

Steps:

• Mix spices together. pour them onto plate. pour evoo over them and serve with fresh bread or use as a chicken marinade -- .

Steps:

• Mix all ingredients (except oil) and mince with a food chopper. If you do not have a food chopper, mince together with a knife to make an herb mixture.
• Use 1 teaspoon of herb mixture for every 1/2 cup of olive oil when serving.

Steps:

• Grind together and put 1 tablespoon of mixture on plate.
• Pour extra virgin olive oil over and mix together with mixture.
• Dip warm french bread in the mixture.