Featured in: A History of Bees
Ingredients
- •946 ml (1 quart) loosely packed fresh herbs such as dill, parsley, comfrey, basil, sorrel, or mint
- •3 cloves garlic
- •237 ml (1 cup) cider vinegar
- •5 ml (1 teaspoon) soy sauce
- •5 ml (1 teaspoon) honey
- •15 ml (3 teaspoons) pickle juice (preferably from hot pickled peppers)
- •355 ml (1½ cups) extra-virgin olive oil, or to taste
- •355 ml (1½ cups) corn oil, or to taste
Preparation
In a blender or food processor, combine the herbs, garlic, vinegar, soy sauce, honey, pickle juice, and 118 ml (½ cup) of the olive oil. Process until pureed, gradually adding 118 ml (½ cup) corn oil. Continue blending, adding more olive and corn oil (about 237 ml/1 cup of each) to taste.
