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Garlic, Lemon and Herb Infused Oil for Sauteing

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“This recipe is based on one from Food Network chef Anne Burrell. It adds great dimension of flavor to ho-hum dishes. Once you have it, you'll find a million uses for it. Perfect for meat, poultry, fish, seafood and vegetables. Enjoy!”
READY IN:
15mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all the ingredients in a small saucepan over medium heat. Bring to a boil. Turn off the heat and let the pan sit on the warm burner for about 1 hour.
  2. Strain through a fine mesh strainer. Oil will be cloudy. That's OK.
  3. Store in a tightly sealed dark-colored glass bottle at room temperature.
  4. NOTE: It's possible to substitute dried herbs for fresh. The oil will not be as flavorful, but still quite good. Try 2 tsp dried thyme, 2 dried bay leaves, 2 tsp dried rosemary. However, fresh garlic is a must!

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