Bay Blend

• 12 fresh bay leaves
• 1 medium Bermuda onion, coarsely chopped
• 6 cloves garlic, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon powdered ginger
• 2 teaspoons cracked black peppercorns
• 1 tablespoon kosher salt
• 1/4 cup vegetable oil

1. Place half of each ingredient in a blender and process to a fine paste.
2. Scrape into a small bowl and repeat with the remaining ingredients.
3. Combine the mixtures.
4. This can be refrigerated for up to 2 weeks and can be used to marinate oily fish, chicken, turkey or veal.

bay leaves, bermuda onion, garlic, stalks celery, allspice, cinnamon, powdered ginger, cracked black, kosher salt, vegetable oil

Taken from cooking.nytimes.com/recipes/9152 (may not work)