Enjoy the flavor of fresh garden herbs and use them to infuse neutral-tasting oil like canola or vegetable oil with them.
- Yield: Makes 2 cups
Source: Martha Stewart Living, March 1999
- 1 bunch (about 1 1/2 ounces) fresh woody herbs, such as rosemary, thyme, or oregano, plus more sprigs for garnish (optional)
- 2 cups canola or vegetable oil
Remove leaves from herbs; discard stems.
In a small saucepan, combine the herb leaves and the oil. Place the pan over medium heat, and cook until the oil is hot to the touch, about 5 minutes. Remove the pan from heat, and set aside to cool.
Transfer to an airtight container, and refrigerate 8 hours or overnight.
Strain the infused oil through two layers of cheesecloth set in a sieve; discard the solids. Transfer oil to an airtight container; add additional herb sprigs, if desired. Store infused oil in the refrigerator, up to 2 weeks.