Rosemary Oil
Ingrediënten
Makes ⅓ cup / Prep: 5 min., Cook: 3 min.
- 2 fresh rosemary sprigs
- 1 teaspoon pepper
- ⅓ cup olive oil
Instructies
- Add rosemary and pepper to hot oil in a skillet over high heat; cook, stirring occasionally, 3 minutes.
- Remove from heat; cool.
- Discard rosemary.
Notes / Tips / Wine Advice:
Store remaining Rosemary Oil in an airtight container in the refrigerator up to 1 week. Or use the remaining oil to make a great vinaigrette (see below).
Rosemary Vinaigrette: Whisk together ¼ cup balsamic vinegar; 3 tablespoons Rosemary Oil; 1 garlic clove, pressed; 1 teaspoon chopped fresh rosemary; and ½ teaspoon salt.
Rosemary Vinaigrette: Whisk together ¼ cup balsamic vinegar; 3 tablespoons Rosemary Oil; 1 garlic clove, pressed; 1 teaspoon chopped fresh rosemary; and ½ teaspoon salt.
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