Rosemary-Thyme-Lemon Oil

Rosemary-Thyme-Lemon Oil
Photo by Scott Phillips


  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh rosemary
  • 2 Tbs. extra-virgin olive oil; more as needed
  • Zest of 1 large lemon, removed in long strips with a vegetable peeler

In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using. Substitute the flavored o...

View full recipe at Fine Cooking


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