The process of making an oil from pungent, spicy rosemary differs from the usual method, in which the herbs are blanched and then pureed. Here the herbs are heated gently in oil, their flavor and aroma slowly releasing into it. A similar technique is used for making Curry Oil.
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Textureherby, savory
Type of DishCondiments, sauces
In a small saucepan, gently heat the rosemary and oil over low heat, until the aroma emerges, 3 to 4 minutes. Transfer to a heatproof glass or enamel container and allow to cool at room temperature for 2 hours, making sure the rosemary remains completely submerged. Cover well or pour into a jar and seal tightly and refrigerate for 2 days. Bring the oil back to room temperature and strain it through a double thickness of cheesecloth, then use immediately.
1996 Debra Ponzek and Joan Schwartz