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Herb-infused oils and vinegars
Photo by Gina Moore
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Made for giving
For additional recipes that make great holiday gifts, click here.
Photo by Gina Moore/Page design by Sharri Harris Wolfgang
Makes 2 cups each
Use any combination of your favorite oils, vinegars and herbs. These make a perfect base for homemade salad vinaigrettes and meat marinades.
Rosemary-infused vinegar
1 sprig fresh rosemary, rinsed and thoroughly dried
2–3 strips lemon zest
1 tablespoon whole peppercorns (or to taste)
2 cups white wine vinegar
In a 2- to 3-cup jar or bottle, insert rosemary, lemon zest and peppercorns. Using a funnel, pour in the vinegar. Close with a tight-fitting seal or stopper. Use right away, or refrigerate up to one month. The longer the vinegar sits, the more the flavors will infuse the vinegar.
Basil-infused olive oil
2 cups olive oil
¼ teaspoon crushed red pepper flakes
4 garlic cloves, whole and peeled
1 cup fresh basil, rinsed and loosely torn
In a small saucepan over low heat, heat oil until a few bubbles start to appear. Do not let this come to a boil. Remove from heat, and let cool for 10 minutes.
In a 2- to 3-cup jar or bottle, insert pepper flakes, garlic and basil. Using a funnel, pour in the oil. Close with a tight-fitting seal or stopper. This infused oil will last in the refrigerator up to six months.