Once the fall season hits, the end of the year snowballs with each school event, family celebration, and holiday zipping on by.
One way I try to keep sane during this time of year is to offer up another DIY staple loved by picky eaters and foodies alike. My Citrus Herb Oil is easy to whip up for the next holiday potluck, school fundraiser, or whatever else may hit the calendar before the year wraps up. The recipe also features a variety of pantry staples, so it won’t break your budget – mentally or financially!
How to Make It
I like to use a blender or food processor to bring together my Citrus Herb Oil in seconds. The exact amounts of each ingredient always vary because I usually have odds and ends for this and that to use up.
- My usual greens include a blend of Thai basil, parsley, cilantro, green onions, and jalapeños.
- Then I add lots of citrus zest and citrus juice (¼ to ½ cup, fresh or pre-squeezed). Lemon, lime, and orange all work seamlessly.
- Last, crank the blender or food processor up and pour in your neutral-flavored oil of choice until the Citrus Herb Oil reaches the consistency you prefer. If you’re not worried about FODMAPs, feel free to blitz in some garlic, too. I like the Citrus Herb Oil to be thick enough that it coats the back of a spoon, but liquid enough to pour easily (add more citrus juice if necessary).
- Most importantly, for a flavorful umami boost do not forget to season it to taste with a 1:1 MSG to salt blend, and black pepper!
The MSG used in my 1:1 blend is readily available in stores (or online). MSG is naturally derived from plant-based ingredients (such as sugar cane or sugar beets), fermented, purified, and then crystallized so it can easily be sprinkled and mixed into foods. Because MSG is the simplest, purest way to add umami taste to food, it’s often referred to as “umami seasoning”.
You can use whatever type of salt you like for the salt portion whether it’s iodized salt, kosher salt, or sea salt. Again, use whatever you may already have in your pantry so it saves you a stop at the store when it’s already such a busy season!
Once the Citrus Herb Oil is done, the possibilities are endless. Because we’ve opted for the 1:1 MSG to salt blend, heart-healthy oil, and various seasonal elements; this oil is a flavorful umami boost for anyone looking to reduce their sodium intake, avoid the top allergens, and serve as a heart healthy condiment.
How to Use and Store It
Blend the Citrus Herb Oil with cooked chickpeas for a festive and fun take on hummus. Mix it with cottage cheese and plain Greek yogurt for a protein-packed dip alongside veggies or crackers. Or if you’re wanting to let this umami-forward Citrus Herb Oil shine all on its own, simply drizzle onto a grilled steak or over roasted veggies.
Citrus Herb Oil stores readily in the fridge in an airtight container or jar for up to a week, but I guarantee you it won’t last that long especially during the holiday season! If you made a larger-than-anticipated batch, don’t worry. You can pour it into an ice cube tray, small teaspoon/tablespoon silicone molds or even a zipper storage bag before freezing for up to three months. Pop out an ice cube or two when you need it to blend into your top-requested creamy mashed potatoes, the hummus we talked about earlier, or even to dress greens for a nice, bright salad.
The holidays can mean different things for different folx. They can be stressful, they can be enjoyable, or even just bearable.
Managing nutrition-related conditions during this time can only add to the endless list of things you have to remember or prep for. Serve this Citrus Herb Oil to keep your guests raving about it for weeks after their time spent with you, and not gossiping about the infamously dry fruit cake made by your auntie in the 90’s.
Related Reading: Giving Thanks for Umami: Recipes for Savory Foods at Thanksgiving
Raggedy Andy doll photo courtesy of Flickr user Chic Bee
