Rosemary-Infused Oil

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Rosemary-Infused Oil

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Sauces & Toppings Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup mild olive oil or vegetable oil

1/4 cup packed chopped fresh rosemary leaves

 

Place the oil and the rosemary in the insert of the slow cooker.

Cook on high,

UNCOVERED, for 1 1/2 to 2 hours, and then turn the slow cooker off.

Allow the

oil to cool for about 20 minutes, and then pour it through a sieve

lined with a

clean paper towel or paper coffee filter into a metal bowl. When the

oil is

completely cool, transfer it to a clean glass jar, cover, and

refrigerate for

up to 1 month. After that the flavor may fade. The oil may cloud

under

refrigeration, but it will become clear again at room temperature.

 

VARIATION: Basil-Infused Oil: Proceed as for Rosemary-Infused Oil,

using 1

cup of oil and 1/3 cup to 1/2 cup of packed roughly chopped fresh

basil leaves.

Strain and store as for Rosemary-Infused Oil.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%

calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0