Prep 5 mins
Cook 10 mins
This recipe is based on one from Food Network chef Anne Burrell. It adds great dimension of flavor to ho-hum dishes. Once you have it, you'll find a million uses for it. Perfect for meat, poultry, fish, seafood and vegetables. Enjoy!
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup canola oil
- 6 fresh garlic cloves, peeled and smashed
- 1⁄2 bunch fresh thyme
- 2 fresh bay leaves
- 1 lemon, zest only (no white part)
- 1 tablespoon fresh rosemary
- 1 pinch dried red pepper flakes
- Combine all the ingredients in a small saucepan over medium heat. Bring to a boil. Turn off the heat and let the pan sit on the warm burner for about 1 hour.
- Strain through a fine mesh strainer. Oil will be cloudy. That's OK.
- Store in a tightly sealed dark-colored glass bottle at room temperature.
- NOTE: It's possible to substitute dried herbs for fresh. The oil will not be as flavorful, but still quite good. Try 2 tsp dried thyme, 2 dried bay leaves, 2 tsp dried rosemary. However, fresh garlic is a must!
this sounds good but I think trying to boil the oil is a bad idea considering how hot it has to get to boil. Maybe just bring it to a gentle simmer and let steep until cool?