Green oil: properties and cooking recipes
In the spring in the midst of the emergence of young greenery in the beds, many housewives necessarily prepare the so-called green oil.This preparation can be used in the preparation of a wide variety of dishes - add to boiled potatoes and spaghetti, spread on bread like a sandwich, add to meat marinades. This seasoning gives the dish spice and true spring freshness.
Special features
Green oil with herbs and garlic can help out housewives when cooking for breakfast, lunch or dinner. Even the smallest piece can instantly transform the taste of meat or fish, and if you add such a product to mashed potatoes, then be sure that the whole family will immediately run off to the incredible aroma of greenery and garlic.
You can add a small amount of butter to the patties - in this case they will be more juicy and tasty.
The basis of the product is a combination of spicy greens to taste, garlic and butter or vegetable oil.
If you make a preparation on the basis of cream, it is best to give preference to the natural rural composition, but if it is not possible to get it, then be sure to study the composition, on the back of the package you should definitely indicate what kind of oil it is. It should contain only cream and whole milk, but if there is a milk fat replacer, then it is better to refuse to purchase such a product - most likely, there is a vegetable spread in front of you, which is very different from a natural product in its taste and dietary properties, not to mention the fact that it is absolutely not useful.
Fat content should be 82-83%.
Less commonly, green seasoning is made on the basis of the vegetable, in which case only the highest quality non-deodorized sunflower or olive component is used.
Dill and parsley are most commonly used as herbs, but if you like, you can add basil, onion or other herbs.
How to cook?
The classic recipe for green oil involves the use of the following ingredients:
- 100 g of green onions;
- 50 g parsley;
- 50 g of dill;
- 50 g basil;
- 50 g wild garlic;
- 4 cloves of garlic (can be replaced by feathers);
- 300 ml of vegetable oil;
- salt.
For this oil, it is not necessary to use all the listed greens - here are the options for the sea, many take spinach, cilantro or oregano - do not be afraid to experiment, the main thing is to choose the recipe that you and your household will like.
Before you prepare the oil, you should thoroughly wash all the herbs, the presence of dust, sand, web and any other debris is unacceptable. Try to wash each leaf, and special attention should be paid to fluffy sprigs of dill.
Peeled grass should be shaken and dried on napkins.
When the water is drained, chop the greens and send it to the blender along with a couple of tablespoons of salt and chop well.
After that, add vegetable oil to the resulting mixture and beat again with the option “pulsation”. If the product turns out to be too thick - then you need to add a little more oil and beat again.
The finished product is preferably poured into a dark glass container.
On butter
To make green butter on the base of butter is very simple, you will need:
- 300 g butter;
- 50-70 g of dill;
- 50-70 g of parsley;
- Other greens - to taste.
- 1 clove garlic.
Soften the butter at room temperature and place in a deep bowl, finely chop the greens, squeeze the garlic through a press and mix all the ingredients.
The product should be placed in a refrigerator for a couple of hours for cooling. It can be stored as a whole, or it can be packaged in small molds, so that if necessary, immediately take a portion of the piece.
Regardless of the method of preparation, the finished product is stored in the refrigerator for no more than three weeks.
How to cook garlic and butter with greens, see the next video.
