Rosemary Oil
Makes 1 cup.
Ingredients
1 cup extra-virgin olive oil
5 sprigs rosemary, bruised with the back of a knife
5 cloves garlic , peeled and crushed
Pinch salt
Directions
In a small saucepan, combine all the ingredients. Over very low heat, bring the oil to a gentle simmer and cook 10 minutes. Do not allow the garlic to color. Cool the mixture completely, then strain it. Refrigerate until ready to use.
Rosemary Mustard Vinaigrette
Makes about 2 cups
Ingredients
1/3 cup champagne vinegar
1/3 cup Dijon mustard
1 teaspoon honey
Salt and freshly ground pepper
1 cup canola or other neutral oil
1/3 cup Rosemary Oil (above)
Directions
In a small bowl, whisk together the vinegar, mustard, honey, salt and freshly ground pepper. Slowly add the canola oil to emulsify. Whisk in the rosemary oil. Refrigerate until ready to use.
