SLOW COOKER ROSEMARY OR BASIL INFUSED OIL
Make and share this Slow Cooker Rosemary or Basil Infused Oil recipe from Food.com.
Provided by Mirj2338
Categories Very Low Carbs
Time 2h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the oil and the rosemary (or basil) in the insert of the slow cooker.
- Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
- Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
- When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
- The oil may cloud under refrigeration, but it will become clear again at room temperature.
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Rufael Adamu
adamu44@gmail.comI'm not sure if I'll like this recipe, but I'm willing to try it.
Me Nasim Ahmed
am65@gmail.comI can't wait to try this recipe. It sounds delicious!
Malik Dilshad
malik.dilshad@gmail.comThis is the best infused oil I've ever made. I'll definitely be making it again.
Shayan Jan
s.jan94@yahoo.comThis oil is a great way to add flavor to your favorite dishes. I highly recommend it.
Tojik 2006
2006.t10@aol.comI've used this oil to make salad dressing, marinade chicken, and even roast vegetables. It's always a hit!
supermariofashion
supermariofashion23@yahoo.comI love using this oil to make grilled chicken. It gives the chicken a delicious herb flavor.
md Sojun
s-m14@yahoo.comThis is a great recipe for beginners. It's easy to follow and the results are delicious.
raj kumari
rajk70@gmail.comI've made this oil several times and it always turns out great. It's a staple in my kitchen.
Hassan Idrees
hassan@hotmail.comI'm not a fan of the taste of rosemary or basil. This oil was just not for me.
Kishansingh Rajput
r-kishansingh41@gmail.comI followed the recipe exactly, but my oil came out too oily. I think I should have used less olive oil.
Lizie Brewer
lizie_b@gmail.comI'm not sure what I did wrong, but my oil didn't turn out very flavorful.
Ellen Stefanits
e.stefanits22@gmail.comThis oil is a great gift idea. I've given it to friends and family members, and they've all loved it.
Michael Lahai
michael@gmail.comI love the smell of this oil. It fills my whole kitchen with a lovely herb aroma.
Asfin Alone
a-a90@hotmail.co.ukThis oil is so versatile. I've used it to make salad dressing, marinate chicken, and even roast vegetables.
Atiku Hassan
ahassan@yahoo.comI've never made infused oil before, but this recipe was so easy to follow. I'm definitely going to try it with other herbs.
Shinza Sajjad
shinza@yahoo.comI'm not a big fan of rosemary, but I loved this oil. The basil really mellowed out the rosemary flavor.
SAGOR SHUVO
shuvosagor@aol.comThis is a great way to use up fresh herbs. I always have a bunch of rosemary and basil in my garden, and this is a great way to use them up before they go bad.
Keyshawn Brown
b_keyshawn34@hotmail.co.ukI love using this oil to make salad dressing. It adds a lot of flavor without being too overpowering.
md juel
juelmd97@aol.comThis is a great recipe for infusing oil with flavor. I've made it with both rosemary and basil, and both were delicious.
Jennifer Gwartney
gwartneyj96@gmail.comI made this oil last night and it was amazing! The flavors of the rosemary and basil really came through. I used it to drizzle over grilled chicken and vegetables, and it was the perfect finishing touch.