ROSEMARY OIL
Recipe courtesy of chef Michelle Bernstein.
Provided by Martha Stewart
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Combine oil, rosemary, and red pepper in a small saucepan over low heat. Bring just to a simmer, and remove from heat. Let stand at room temperature until the oil has cooled and the rosemary has infused the oil, about 1 hour.
- Strain oil through a fine sieve. Oil may be used immediately or stored in a covered container, refrigerated, for up to 3 days.
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