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Homemade Herbed Margarine

Homemade Herbed Margarine 2.000

Mette Randem for The Washington Post

Gastronomer Sep 29, 2010

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
Ingredients
  • 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)

Directions

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.


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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Nicole Schofer.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per tablespoon serving: 100


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 7g 35%

Cholesterol: 0mg 0%

Sodium: 10mg 0%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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