I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.
Combine the oil and rosemary in a heavy small saucepan.
Cook over medium-low heat for about 5 minutes.
Remove from the heat and let cool to room temperature.
Transfer the sprigs to a 4-ounce bottle or cruet.
Add the oil and seal the lid.
Refrigerate for up to 1 month.
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