Fresh herb flavor makes this great as an accompaniment for melting on poultry or fish, or as a spread on sandwiches. For a sweeter taste, use apple juice instead of water.
Make Ahead: The margarine can be covered in an airtight container and refrigerated for up to 2 weeks.
Servings: 2 cups
- 2/3 cup sunflower oil
- 1/4 cup water, milk or apple juice
- 2 teaspoons fresh thyme
- 2 teaspoons fresh rosemary
- 1 medium clove garlic, or more to taste
- Leaves from 1/2 bunch flat-leaf parsley (packed 1/2 cup)
- 8 ounces coconut oil, solidified
- 2 to 3 teaspoons Dijon-style mustard
- Finely grated zest and freshly squeezed juice from 1 lemon (1 teaspoon zest, 2 tablespoons juice)
- 1 teaspoon sugar (optional)
Combine the sunflower oil; the water, milk or apple juice (choose one); thyme; rosemary; garlic and parsley to taste in a blender. Pulse to form a smooth green mixture.
Use a wooden spoon or flexible spatula to push the mixture through a fine-mesh strainer into a medium heatproof mixing bowl, pressing firmly to release as much oil and water as possible. Discard the solids. This will create an herb oil.
Fill a mixing bowl with cold water and ice cubes.
Add the coconut oil, mustard (to taste) and the lemon juice and zest to the bowl of freshly made herb oil. Fill a saucepan with a few inches of hot water and set it over medium-low heat. Suspend the bowl over the saucepan to create a double-boiler effect, making sure the bottom of the bowl does not touch the water in the pot; stir constantly. When the mixture reaches 120 degrees, remove the bowl from the heat and keep stirring.
Nestle the bowl inside the ice-water bath. Continue to stir until the mixture firms up; taste, and add the sugar if needed. Transfer to a container with a tight-fitting lid and refrigerate for up to 2 weeks.
From Gastronomer columnist Andreas Viestad.
Tested by Nicole Schofer.
E-mail questions to the Food Section at email@example.com.