Recipe courtesy of chef Michelle Bernstein.
Provided by Martha Stewart
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- Combine oil, rosemary, and red pepper in a small saucepan over low heat. Bring just to a simmer, and remove from heat. Let stand at room temperature until the oil has cooled and the rosemary has infused the oil, about 1 hour.
- Strain oil through a fine sieve. Oil may be used immediately or stored in a covered container, refrigerated, for up to 3 days.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#15-minutes-or-less #time-to-make #course #preparation #occasion #appetizers #condiments-etc #dips #herb-and-spice-mixes #dietary #gifts #spicy #cooking-mixes #novelty #taste-mood #number-of-servings
You'll also love