Herb Finishing Oil for Chicken

This & That
Written By Sally Uhlmann

Pour this finishing oil over meats or vegetables while they are still hot. The result is an added layer of flavor. I use this herb oil when making my Chicken Saporito.

Herb Oil

Prepare up to 2 days in advance

¼ cup (60 milliliters) Italian parsley
5 sage leaves
2 cloves peeled garlic
3 tablespoons (45 milliliters) fresh lemon juice
¼ cup (60 milliliters) olive oil

  1. Chop parsley, sage, and garlic in a mini blender. Transfer to a small bowl; whisk in lemon and olive oil. Use immediately or cover and refrigerate for up to 2 days.

Sally Uhlmann

Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.

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Basil Infused Olive Oil