Garlic-Rosemary Oil

* Exported from MasterCook *

GARLIC-ROSEMARY OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Oils

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Plump garlic cloves
1/2 c Extra-virgin olive oil
1 4" sprig fresh rosemary
-OR
1 t Dried rosemary
1/2 ts Salt, or to taste

To make the garlic-rosemary oil, peel and cut the
garlic into very thin slices. 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. When
the aroma rises and the garlic just starts to take on
color (it should not brown), about 5-7 minutes, remove
from the heat. Add the salt to taste and strain the
oil into a small pitcher.

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

Drizzle of potato waffles.



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