Rosemary oil
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Dried rosemary, crumbled |
| 1 | cup | Canola oil |
Directions
Combine the rosemary and oil in a ½-pint Mason jar, cover, and shake the jar 2 or 3 times to mix. Let the jar sit for 2 days, until the rosemary falls to the bottom. Strain the contents through a fine sieve into a 1-cup glass measuring cup. Rinse and dry the Mason jar and return the oil to the jar. Seal and store in a cool, dark place. The oil should be ready to use immediately, with a shelf life of about 2 months.
YIELD: 1 cup
Posted to EAT-L Digest 09 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate <swcoate@...> Date: Fri, 10 Jan 1997 15:58:16 -0500
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