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Bloody Mary Oil

Bloody Mary Oil

This Bloody Mary Oil features everything you would find in the classic tomato-based cocktail. The perfect companion to a chewy, crisp baguette, this starter is summer ready and addictively delicious.
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Prep Time 10 minutes
Servings: 6
Course: Snack, starter
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp Worcestershire sauce
  • ½ cup celery leaves finely chopped
  • ¼ cup oil-packed sun-dried tomatoes finely chopped
  • 3 cloves garlic minced
  • 2 tbsp prepared horseradish
  • 2 tsp chili flakes I used gochugaru
  • 1 tsp celery seed
  • ½ lemon juiced
  • Maldon salt for sprinkling
  • Fresh ground pepper for serving
  • 1 high-quality baguette for serving

Equipment

  • 1-2 shallow dishes **

Method
 

  1. Pour the oil into one or two shallow dishes. ** Add the vinegar, Worcestershire sauce, celery leaves, sundried tomatoes, garlic, horseradish, chili flakes, and celery seeds.
  2. Add the lemon juice, salt, and pepper. Whisk to combine and serve alongside a torn baguette. ***

Notes

** I find it best to divide the ingredients across two dishes, so when I'm hosting, I can place the dishes on either end of the table, so guests don't have to reach. If I'm just making it for myself or myself and my partner, I make it in a single dish. And yes, this and a baguette are an acceptable dinner option for two people. At least as far as I'm concerned. 
*** I find torn pieces of baguette are better for scooping and absorbing oil than sliced baguette. But feel free to serve your bread in whatever way speaks to you.