A few weeks ago I made a small batch of parsley oil, blanching the parsley, drying it well, blending it with olive oil and straining it. It's been under refrigeration ever since - now I'm wondering if it's still okay to use??????? 
I don't want to kill anyone at dinner - thought it would go nicely on a celery root puree.
I don't want to kill anyone at dinner - thought it would go nicely on a celery root puree.
You only live once . . . but if you do it right once should be enough! 
I'd use it.
