Rosemary Infused Oil

Recipe by Dawnab
READY IN: 35mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine the oil and rosemary in a heavy small saucepan.
  • Cook over medium-low heat for about 5 minutes.
  • Remove from the heat and let cool to room temperature.
  • Transfer the sprigs to a 4-ounce bottle or cruet.
  • Add the oil and seal the lid.
  • Refrigerate for up to 1 month.
Advertisement