Yield: 1 Servings
|2½ tablespoon||Dried rosemary, crumbled|
|1 cup||Canola oil|
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