Garlic-Rosemary Oil

1. 1

   To make the garlic-rosemary oil, peel and cut the garlic into very thin slices.

2. 2

   Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat.

3. 3

   When the aroma rises and the garlic just starts to take on color (it should not brown), about 5 to 7 minutes, remove from the heat.

4. 4

   Add the salt to taste and strain the oil into a small pitcher.

5. 5

   NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container.

6. 6

   To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.