Rosemary Infused Oil

Rosemary is a wonderful tasting herb. Unfortunately it is not so great dry, I find it is like having a bunch of tiny twigs in your mouth when its dried and I don’t use it in my dishes enough to buy fresh bundles all the time. Today I needed it for soup and I figured since I am on an oil infusing roll right now why not make Rosemary oil? 

This recipe is per jar

  • 1 500 ml jar
  • 5 fresh sprigs of rosemary
  • 2 cups oil

Sous Vide Method

  1. Preheat Sous Vide water to 131°
  2. Cut rosemary sprigs into pieces and place in jar. Make sure they are small enough to be covered in oil.
  3. Pour 2 cups of oil into each jar leaving 1 inch of space from the rim of the jar. 
  4. Tightly seal the lids onto the jars and submerge jars into the water. 
  5. Leave jars for 3 hours.
  6. Remove and cool on counter.

Stove Top Method

  1. Attach candy thermometer to a large pot. Pour all the oil into the pot and slowly heat to 131° on the thermometer.
  2. Once you have reached and managed to keep the temperature at 131° you can add the rosemary sprigs.
  3. Leave for 3 hours checking the temperature constantly.
  4. After 3 hours, using a funnel pour oil into the jars leaving 1 inch of space from the rim of the jar, then add the rosemary.
  5. Allow to cool to room temperature.

Store in your pantry or fridge


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