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Rose petal sauce

Recipe by:Chef/co-owner Gayle Pirie
Foreign Cinema Restaurant, San Francisco


  • 2 cups pure olive oil
    1 cup dried rose petals (purchase online or make them yourself)
    2 tbsp. champagne vinegar
    1 tbsp. chopped preserved lemon (purchase or make them yourself; view recipe)
    1 tsp. minced garlic
    Salt, to taste


Combine ingredients in a small bowl and stir well. Let sit 1 hour before using. Keep covered and refrigerated for up to 3 days.

Califonia Bountiful