Magic Sauce

Let''s just start by putting one thing out there. You''re best off making a double or triple batch. This is the sort of stuff you burn through in minutes. Not exaggerating. I cook eggs in it - scrambled, omelette, frittata, you name it. I drizzle it on soups. This time of year that means corn soups, brothy bean pots, or lunch time slurpy noodle bowls. I can attest it''s the sort of thing that makes baked potatoes even better than usual. And salads welcome it as well - particularly shaved salads, or ones made from spicy greens. You can use it to marinate or slather ingredients before grilling or roasting. And its the sort of dressing that turns a bowl full of farro or quinoa or soba noodles into something close to a full meal - just toss in another favorite seasonal ingredient or two. Gently warm the olive oil over medium-low heat in a skillet or pan until it is just hot. When hot remove from heat. While the oil is heating, lightly pound the rosemary, thyme and oregano in a mortar and pestle. Stir the paprike, garlic, bay leaf, red pepper flakes and salt into the oil. Then add the brised herbs and lemon juice. You can use it now, but know...the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days. It thicksn up when cold, so if you need it in a liquid state, placed it in te sun or in a warm place for a few minutes. Makes 2/3 cup