Rosemary And Garlic Infused Oil Recipe - Cooking Index
Rosemary And Garlic Infused Oil Recipe - Cooking Index
| 1 1/2 cups | 355ml | Olive oil |
| = (or safflower oil) | ||
| 1/4 cup | 36g / 1.3oz | Freshly-chopped rosemary |
| 3 | Garlic cloves - thinly sliced | |
| 1/4 teaspoon | 1.3ml | Crushed red pepper flakes |
In a small saucepan, combine all of the ingredients, place over low heat, and simmer for 5 minutes. Remove the saucepan from the heat and set aside to cool completely.
When the oil has cooled completely, strain it through an unbleached coffee filter or cheesecloth-lined sieve. Transfer the infused oil to a glass airtight container and store in the refrigerator for up to a week.
Use to add flavor to marinades, sauces, salad dressings, or sandwiches, or in place of other oils in sauteing or grilling foods.
This recipe yields 1 1/2 cups.
Source:
The Vegan Chef at http://www.veganchef.com
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