After enjoying an expensive set of infused (flavored) oils I received for a gift, I decided to try my hand at recreating them myself. It's easy! Here is how using the warm infusion method.
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 1/2 cup
* Got my rosemary from a large fresh plant I had.
Editor's Note: Flavored oils can be a health concern if not prepared correctly. When herbs, garlic, or tomatoes are placed in oils, the botulism spores on the plant material can start to produce the toxin in this anaerobic mixture. To be safe, keep these flavored oils refrigerated and make only the amount of herbal oils and butters that will be used in a few days. Using dried herbs and vegetables will also reduce the risk.
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