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
- Preheat Sous Vide water to 131°
- Cut rosemary sprigs into pieces and place in jar. Make sure they are small enough to be covered in oil.
- Pour 2 cups of oil into each jar leaving 1 inch of space from the rim of the jar.
- Tightly seal the lids onto the jars and submerge jars into the water.
- Leave jars for 3 hours.
- Remove and cool on counter.
Stove Top Method
- Attach candy thermometer to a large pot. Pour all the oil into the pot and slowly heat to 131° on the thermometer.
- Once you have reached and managed to keep the temperature at 131° you can add the rosemary sprigs.
- Leave for 3 hours checking the temperature constantly.
- 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.
- Allow to cool to room temperature.
Store in your pantry or fridge