| 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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