TARRAGON AND THYME OIL
Yield 1 1/3 Cups
Number Of Ingredients 3
Steps:
- 1. Place some of the thyme in the bottom of a clean pint jar, and top with some tarragon. Continue layering, leaving about an inch of space at the top of the jar. Add enough oil to cover (still allowing an inch of space). 2. Using a butter knife, gently press down the herbs to eliminate any air pockets. Put the cap on the jar, and add a label that includes the contents, date prepared, and approximate date the oil will be ready (2 to 6 weeks from the preparation date). 3. Place the jar on a small plate and set on a windowsill. After 2 weeks, taste the oil. If stronger flavor is desired, let it continue to steep. Continue to check once a week. 4.When the oil is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide-mouth jar, or measuring cup. Before discarding the strained herbs, either squeeze them with your hands (with or without the cheesecloth) or press them against the strainer with the back of a spoon to get every last drop of oil. 5. Transfer the oil to a clean bottle or jar with a lid or cork, and label it with the type of oil and date. Store in a cool dry place, where it will keep for at least a year. For a Change . . . • Instead of tarragon, use cilantro; and add a bay leaf to the mixture as it steeps.
Nutrition Facts : Nutritional Facts Serves
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