Sophie Uliano's Herb Infused Oils
2 sprigs fresh rosemary
1/2 cup fresh thyme (leave leaves on stem)
3 lemon slices
1/2 cup white vinegar
1/2 cup water
2 bay leaves
1tsp black peppercorns
1 large bottle good-quality extra vigin olive oil
1 12-17 ounce pretty glass bottle
1. Wash the herbs and lemon slices in cold water and place them in a glass measuring cup overnight to steep in the water and vinegar.
2. Rinse the herbs and lemon and leave to dry on paper towel for at least 8 hours.
3. Insert all the herbs, pepper and lemon into the bottle and pour in the oil. Leave a 1-inch space at top of bottle.
4. Make a pretty label and be sure to not "best used before" on back of label (1 year shelf life kept in dark, cool spot)
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