Try this Rosemary Oil - How To Make an Herbed Oil recipe, or contribute your own.
Suggest a better descriptionRosemary - Clean the rosemary well with a damp cloth. If you submerse to clean - spin dry immediately. Make sure there is no water on the herb before you proceed. (The salts in water tend to brown the herb). Do not use woody twigs or stems. Optional: mince the leaves if you want to use a flavored oil immediately. Generally oil are aged 1 to 2 months before using. Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats, fresh bread. VARIATION - Add 1 or all of the options. Posted to Master Cook Recipes List, Digest #115 Date: Tue, 11 Jun 1996 10:45:12 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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