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!
Provided by Jainagirl
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 1969, Fat 217.5, SaturatedFat 22.8, Sodium 8.9, Carbohydrate 17.9, Fiber 5.7, Sugar 0.2, Protein 2.5
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