Rosemary Oil
From ununique 15 years ago
- 35 minutes to make
- Serves 1
Infused oils in raw foods and vinaigrettes are what stocks are to soups and sauces: Indispensable. Rosemary provides a wood and floral essence to whatever you use it in. Keep in mind that rosemary is a penetrating flavor and can overpower everything else.
Ingredients
- 4 Tbs (1/8 cup) coarsely chopped rosemary (no stems) shopping list
- 1 Cup light tasting olive oil shopping list
How to make it
- Put rosemary and oil into a pot over a low flame
- Keep an eye on it because we don't want to roast the herb
- Once little bubbles start to form on the floating pieces of rosemary, remove from the heat
- Let then oil steep for about thirty minutes.
- Strain the oil using a fine mesh sieve, press on the rosemary with a spoon to extract all of the oil
- Keep in refrigerator, try to use this oil up in a couple of days
The Rating
Reviewed by 4 people-
this is a keeper thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Wonderful...thanks for the post!
rml
in loved it
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