Herbs de Provence Infused Oil Recipe
Submitted By:from Milwaukee.
- 1/2 cup extra-virgin olive oil
- 1-1/2 cups grapeseed oil
- 3-4 cloves garlic
- 2 shallots, quartered
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon Herbs de Provence
Serves / Yields
about 2 cups
Combine the olive oil and grape seed oil in a small non-reactive saucepan. With a garlic press and strainer, press the garlic and shallots to extract their juice only. Add the garlic-shallots juice, peppercorns, and Herbs de Provence to the oil. Simmer over low heat for 10 minutes, cool to room temperature. Strain the oil. Pour into a glass jar, and refrigerate. This will keep for up to 3 months.
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