To make rosemary oil with vegetable oil, you gently infuse the rosemary flavor into the oil using heat. Here's how:
Steps to Making Rosemary Oil
- Combine: In a heavy, small saucepan, combine your chosen vegetable oil and fresh rosemary sprigs. A good starting point is 1 cup of vegetable oil and 2-3 sprigs of rosemary, but you can adjust this ratio based on your preference.
- Heat: Cook the mixture over medium-low heat for about 5 minutes. Be careful not to burn the rosemary or overheat the oil. You're aiming to gently warm the oil and release the rosemary's fragrance.
- Cool: Remove the saucepan from the heat and allow the oil to cool completely to room temperature. This allows the rosemary to fully infuse into the oil.
- Transfer: Once cooled, transfer the rosemary sprigs to a clean, dry 4-ounce bottle or cruet.
- Pour: Pour the infused vegetable oil over the rosemary sprigs in the bottle. Ensure the rosemary is submerged in the oil.
- Seal & Store: Seal the bottle tightly with a lid or stopper. Store the rosemary oil in the refrigerator for up to 1 month to maintain its freshness and prevent spoilage.
Important Considerations:
- Oil Choice: Choose a neutral-flavored vegetable oil like canola oil or sunflower oil so the rosemary flavor shines through. Avoid strong-flavored oils like olive oil for this recipe unless you specifically want that flavor combination.
- Rosemary Quality: Use fresh, clean rosemary sprigs for the best flavor. Avoid using dried rosemary, as it won't infuse as effectively.
- Sterilization: To extend the shelf life and prevent bacterial growth, consider sterilizing the bottle and sprigs before use. You can do this by boiling them in water for a few minutes and then letting them dry completely.
- Storage: Storing the oil in the refrigerator is crucial for safety, as infusing herbs in oil at room temperature can create an environment conducive to botulism.
- Safety: Always check the oil for any signs of spoilage (unusual smell, cloudiness) before using. If in doubt, discard it.
