Garlic, Lemon and Herb Infused Oil for Sauteing

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!

• Ready In: 15 mins
• Yields: 1 cup

Ingredients

• 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

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!