| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Oils, Vinegars, & condiment | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | tb | Dried rosemary, crumbled |
| 1 | c | Canola oil |
INSTRUCTIONS
Combine the rosemary and oil in a 1/2-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@PEGANET.COM> Date: Fri, 10 Jan 1997 15:58:16 -0500
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