*  Exported from  MasterCook  *
 
                            GARLIC-ROSEMARY OIL
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Oils
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Plump garlic cloves
      1/2   c            Extra-virgin olive oil
    1                    4″ sprig fresh rosemary
                         -OR
    1       t            Dried rosemary
      1/2   ts           Salt, or to taste
 
   To make the garlic-rosemary oil, peel and cut the
   garlic into very thin slices. Pour the oil into a
   small heavy skillet or saucepan, add the sliced garlic
   and the rosemary, crushing the herb between your
   fingers as you add it, and warm over low heat. When
   the aroma rises and the garlic just starts to take on
   color (it should not brown), about 5-7 minutes, remove
   from the heat. Add the salt to taste and strain the
   oil into a small pitcher.
   
   NOTE: The oil can be made up to 2 weeks ahead, cooled
   to room temperature, and stored in the refrigerator in
   a tightly sealed container. To enjoy the full flavor
   and fragrance of the oil, make sure to bring it to
   room temperature before using.
   
   Drizzle of potato waffles.
  
 
 
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