Garlic-Rosemary Oil

GARLIC-ROSEMARY OIL

1 Preparation Time :

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. - - - - - - - - - - - - - - - - - -