Cooking with Aubrey


I recognize that the title is very vague. How would one use this Magic Sauce? I like it mixed with leftover rice, peas and cooked chicken for a tasty salad. It pairs well with eggs, baked potatoes, and grains, like farro and quinoa. It can also be used as a marinade or before grilling or roasting. The author, Heidi Swanson, describes it “as versatile as a black dress. Although, it's not really the little black dress of sauces. Think more bohemian that that - earthy, intricate and interesting. Completely approachable.” It’s great to have this jar of sauce on hand to take your ingredients from mundane to magical.

Magic Sauce


  • ½ cup olive oil
  • 1 sprig fresh rosemary
  • 2-3 sprigs of thyme
  • 1 sprig oregano
  • 2 tsp paprika
  • 2 medium garlic cloves, smashed into a paste
  • 1 well crumbled bay leaf
  • pinch of red pepper flakes
  • ¼ tsp sea salt
  • 1 Tbsp lemon juice


  1. Gently warm the olive oil of medium low heat until just hot. Remove from heat.
  2. While the oil is heating, mash the herbs with a mortar and pestle.
  3. Stir the paprika, garlic, bay leaf and red pepper flakes into the oil. Next add the bruised herbs and lemon juice.
  4. Serve the sauce or save and let the flavors fully come alive over the next few days.


Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water!  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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