Heidi'S Magic Sauce

• 1/2 cup extra virgin olive oil
• 1 teaspoon fresh rosemary leaf
• 1 teaspoon fresh thyme leave
• 1 teaspoon oregano leaves, fresh
• 2 teaspoons sweet paprika
• 2 medium garlic cloves, smashed into a paste
• 1 bay leaf, well-crumbled
• 1 pinch red pepper flakes, pinch
• 1/4 teaspoon fine sea salt, more to taste
• 1 tablespoon fresh lemon juice

1. Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
2. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
3. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
4. You can use this 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-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
5. Makes ~2/3 cup.

extra virgin olive oil, rosemary leaf, thyme, oregano, sweet paprika, garlic, bay leaf, red pepper, salt, lemon juice

Taken from www.food.com/recipe/heidis-magic-sauce-463518 (may not work)