Rosemary Infused Oil

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READY IN:
35mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

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

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