The time has come to admit that I have a problem. I am powerless over my addiction and I do not want to get better.
Open my fridge and OH GOD DON’T LOOK AT ME:
three kinds of hot sauce
four kinds of mustard
an economy-sized tub of miso
a row of half-empty jam jars
a bottle of soy sauce AND an emergency stash of takeout packets
enough pickles to carry my veg intake for several weeks
salted fig caramel sauce
small-batch artisanal horseradish
Hidden Valley Ranch because LET ME LIVE
and several unmarked jars filled with mysterious DIYs.
Simply put, I want my kitchen to feel like a fast-casual restaurant. I’m a fan of batch cooking and leftovers, so the condiment fetish is my way of re-accessorizing the same old LBD (Lazy Bowl Dinner).
Besides, any condiment addict knows they’re good for more than a swipe on a sandwich. They’re not just embellishments. They’re ingredients. I put blackberry jam in my pulled pork and anchovies in my tomato sauce. A well-deployed condiment can transform a basic recipe with virtually no extra effort.
Which brings me to herb oil. Few things I make on a regular basis DON’T call for a glug of olive or coconut oil, and rarely do they suffer from a subtle herbal infusion. I’ve made chive, thyme, and basil oils, and I show no sign of stopping. You heard me. I do not want to get better.
If you’re looking to fall down this rabbit hole, I am looking to enable you. If not, avert your gaze now.
CHIVE OIL ALL DAY EVERY DAY.
You’ll four parts herb to one part oil. The amounts don’t matter as long as the ratio’s right — it just depends how much you want to make. I wouldn’t use less than 1/4 cup of oil, as you’ll lose too much in the process to make it worth your while.
For leafy herbs (basil, mint): Bring a small pot of water to a boil. Add the herbs and blanch them for 10 seconds. It’s a quick dip, but it keeps them from discoloring and brightens the flavor just a smidge. Plunge them into cold water, wring them out, and blend them with the oil. Push that ish through a coffee filter. Welcome to the jungle.
For sprig herbs (thyme, rosemary): Place a handful of herbs directly into the oil and bring that to a boil. Turn off the heat and let it steep for an hour or two. Strain out the stems and leaves.
Responsible media outlets would say it keeps for a week, but I’ve had chive oil in my fridge for a several months with no issues so…take your chances and please don’t sue me. Instead, do this stuff:
make it rain on yo saladz
~*spice up ur stir-frii*~
give roasted veggies a swift kick in the ass
knead it into pizza dough and top with garlic and Parmesan
rub down a piece of chicken or fish
drizzle it on soup
toss it with pasta
whip it into hummus
massage it into your cuticles
use it to grease the floor of your enemy’s summer camp cabin
Let’s see your Hidden Valley Ranch do that.