The fresh, aromatic herbs blend nicely with all other ingredients to make a great dressing that you can use on cold meats or pasta salad.

1 1/4 cups olive oil,

3 egg yolks,

1 tablespoon Dijon mustard,

1 tablespoon white wine vinegar,

2 cloves garlic,

8 tablespoons fresh basil leaves,

4 tablespoons fresh parsley leaves,

3 tablespoons grated Parmesan cheese,

salt and freshly ground pepper.

Blend egg yolks, mustard, vinegar and garlic in a food processor until smooth. Keep the food processor running and slowly add the oil in a continuous stream until mayonnaise becomes nice and thick. Add salt and pepper to taste. Next add parsley, basil and Parmesan cheese and blend until smooth.

everythyng herbal at herb-garden world

Share This

Makes about 2 cups
Serve with roasted lamb

1 1/2 cups firmly packed mint herb leaves, 1 cup white vinegar, 1/2 cup water, 1/2 cup liquid pectin, 3 1/2 cups sugar

Wash mint and chop finely. In a saucepan place vinegar, sugar water and chopped mint and bring to boil, stirring sugar until dissolves. Boil for five minutes. Add liquid pectin and bring to further boil for another minute. Strain, pack into clean, hot, dry jars. Seal jars when cold.

everythyng herbal at herb-garden world

Share This

A delicious deep

You will need:

250g  creamed cottage cheese,

6 tbsp fresh finely chopped herbs such as parsley, oregano,

1/4 bunch chives,

6 each nasturtium leaves and flowers,

1 clove garlic crushed,

1tbsp lemon juice

Mix herbs cheese and lemon together in a glass bowl chill and serve with carrot and celery sticks.

everythyng herbal at herb-garden world

Share This

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

4 tablespoons (one each) of the following chopped herbs:

Thyme, parsley, marjoram and chives.

1 crashed clove of garlic (optional)

1/4 cup of olive oil

Salt and freshly ground black pepper.

Whisk in a glass bowl the mustard with the vinegar and herbs.

Gradually whisk in oil (a few drops at a time), until the mixture thickens.

Season with salt and ground pepper.

Store in the refrigerator until needed.

Makes 250ml

everythyng herbal at herb-garden world

Share This

This herbal sauce is served with baked fish and it is also great with stewed beef

You will need:

2tbsp chopped French tarragon

2 large slices white bread

1/2 cup extra virgin olive oil

2 cloves of garlic

2 tbsp red wine vinegar

1 tbsp balsamic vinegar

Salt and fresh ground pepper (white)

Cut the bread with a knife into small thin pieces and pour the olive oil over it. Chop the garlic finely and sprinkle over the bread and leave to marinate for 2 hours covered with plastic wrap at room temperature

Next add the marinate of both red wine vinegar and balsamic, salt and pepper to a food processor. If need to thin the sauce down add fish or meat sauce.

everythyng herbal at herb-garden world

Share This