ROSEMARY-INFUSED OIL

This is a staple in my kitchen; it’s a fantastic flavoring agent that I can use at a moment’s notice. I even like to pop my popcorn in it . It could also be used for dipping breads or vegetables, or as the base of a salad dressing.

• In a Small, heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from the heat and let cool to room temperature, about 2 hours. Transfer the sprigs to a 4- ounce bottle or another small container, then add the oil.
• Seal the lid and refrigerate up to 1 month.