James Peterson

Cold-Infused Herb Oil

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This oil is one of the simplest to make. Simply slide sprigs of full-flavored herbs through the neck of the bottle into the oil.

Ingredients

fresh or dried marjoram, thyme, sage, lavender

Method

  1. Wash the herbs under cold running water (use a strainer if the herbs are off the stem). Dry them thoroughly on a towel.
  2. Combine the herbs with the olive oil (simply slide sprigs of herbs through the neck of the bottle).
  3. Cork the bottle and store in a cool place, but not in the refrigerator, for at least a week or two and up to several months. Alternat