Garlic, Lemon and Herb Infused Oil for Sauteing

Total Time
15mins
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!

Ingredients Nutrition

Directions

  1. 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.
  2. Strain through a fine mesh strainer. Oil will be cloudy. That's OK.
  3. Store in a tightly sealed dark-colored glass bottle at room temperature.
  4. 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!
Most Helpful

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?