Rosemary and Garlic Infused Oil

 
1 1/2 cups olive oil or safflower oil
1/4 cup freshly chopped rosemary
3 cloves garlic, thinly sliced
1/4 t. crushed red pepper flakes
 

In a small saucepan, combine all of the ingredients, place over low heat, and simmer for 5 minutes. Remove the saucepan from the heat and set aside to cool completely. When the oil has cooled completely, strain it through an unbleached coffee filter or cheesecloth-lined sieve. Transfer the infused oil to a glass airtight container and store in the refrigerator for up to a week. Use to add flavor to marinades, sauces, salad dressings, or sandwiches, or in place of other oils in sautéing or grilling foods.

Yield: 1 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett