This sauce is magic just like Heidi from 101 cookbooks promised. It can be used in so many different, delicious ways. Tonight I ate it without my little ones and am convinced that if they like it when they try it, it truly has magical powers.
Tonight, I used the sauce on top of an open faced asparagus and fried egg sandwich and will definitely be making it again in the very near future (maybe tomorrow for lunch).
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbles bay leaf
Pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or a warm place for a few minutes.
Recipe from 101 Cookbooks