ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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We bottled up all the flavors of Thanksgiving into a fragrant, delicious herb oil so you can use it to enliven any holiday meal. If you’re anything like the rest of America, you’re probably loading your cart at the grocery store with 1-ounce packs of fresh herbs for holiday meals. Not only are those expensive, but they wither and blacken quickly in the refrigerator. It’s a much better idea to make this oil instead. Along the way of making this final recipe, we realized a few things for you: You can kill the enzymes in the herbs so they stay green and bright tasting; you can weigh your ingredients in reverse for ease; and you can put dry milk powder into an herb oil. Read on, or watch on, to see why.Make this herb oil—in the way we show you—and you will have a flavorful oil for drizzling on everything in the next month.