Aioli With Rosemary – Infused Oil

Flavoured oils are easy to prepare and fun to work with. Just a drizzle is all it takes to impart flavour to a salad, soup, or anything that fancies you. A little planning is all it takes. This is how I make rosemary-infused oil.

Rosemary - Infused Oil

Rosemary – Infused Oil

Rosemary – 2 or 3 sprigs
Good quality olive oil – ¼ cup

Wash and pat dry rosemary springs. Take a clean jar, place the sprigs and pour oil into it. Let sit in the refrigerator for about 7 to 10 days. When the flavour is strong, remove the sprig and store oil covered in the refrigerator. This will keep for more than 6 months.

How do I use rosemary oil? Drizzled on top of soup just before serving; brushed over bread while making toasts or sandwich; drizzled over pasta if I don’t have herbs on hand; in dips or spreads.

This aioli from Tassajara uses silken tofu and rosemary oil. Though labeled as condiment, the spread is quite filling due to its protein content. We had this for dinner with toast and olives and finished of with a fruit salad.

Rosemary Aioli

Ingredients

Rosemary oil – 2-3 tbsp
Silken tofu – 1 lb
Garlic – 2 small cloves
Lemon juice – 1 tbsp
Salt

Method

Blend all the ingredients together in a food processor until smooth. Adjust seasonings per your liking. The aioli should have a strong rosemary flavour. Serve with toasts or vegetables.

Tofu Rosemary Aioli

This is my entry to Kalyn’s Weekend Herb Blogging, hosted by The Well-Seasoned Cook, Susan.

31 comments:

Hannah said...

Wow, how lovely! I want to go make this right now!

Mythreyee said...

wow! lovely. Perfect picture.

Lucy said...

Resting it its bottle, the rosemary looks beautiful.

Great flavours, here.

karuna said...

thanks for checking my blog out.
i have heard a lot about aioli. i really need to try it out.
i must say u have some amazing pics on ure blog.

Passionate baker...& beyond said...

Absolutely breathtaking Sukanya! Don't have rosemary; but would love to make this. Will try & ask someone to get me some. Silken tofu aioli looks great too...have bookmarked it to make soon. Do you have a garlic flavoured oil too? This is a beautiful post...lol Deeba

Nags said...

lovely idea. lovely pic :)

Poonam said...

I like your recipe without eggs, using garlic as the emulsifier! The bottle with the rosemary sprig is impressive! How long can this be stored?

Susan said...

It is nearly lunchtime here. I want to whisk away that last photo, the aioli, bread and olives, the whole thing, to my table.

Suganya, thank you for a most elegant
repast to share with WHB!

TheCooker said...

A coincidence: I'm making this aioli tonight; only I'm using garlic oil (made in a similar way).
This book is really something, isn't it?

Srivalli said...

looks great!

Meeta said...

SUg I love infused oils. I have many and rosemary is one of my faves. I also like the idea of tofu in the aioli. Lovely!

Susan from Food Blogga said...

I love rosemary-infused olive oil too; though my bottle isn't nearly as lovely as yours.

Kevin said...

Herb infused oils sound really interesting. Great shot of the rosemary in the bottle of oil!

Passionate baker...& beyond said...

Hi again Suganya. Have been through your list of photo equipment...it's a really handy link. Thanks a mill! Have an award waiting for you...whenever you have time. lol Deeba

Vaishali said...

Delicious-sounding aioli, Suganya, and the pictures are gorgeous.

Shankari said...

using silken tofu is a new way to make aioli.

bb said...

I just stumbled upon your blog the other day. I'm a lover of Indian food and culture. I was recently diagnosed with Celiac Disease, which means I can't tolerate gluten. Some of the recipes you've posted have made me realize there are many, many Indian flours that I CAN cook with. That's a huge thing for me. Thank you!

Mansi Desai said...

your pics never fail to impress! look at that bottle! I could drink all the olive oil right out of it:)

Sandeepa said...

That aioli should be beautiful

Anna said...

this photo is gorgeous.
i love rosemary too.

Kalyn said...

Great idea. I just planted some rosemary too!

Suganya said...

Thank you everyone. Your compliments and suggestions are much appreciated :)

bb, Sending you prayers and best wishes for good health. Please feel free to try my recipes. Also, there are many blogs that are dedicated just for gluten-free recipes like these

http://gluten-free-blog.blogspot.com/
http://glutenfreegirl.blogspot.com/
http://glutenfreegoddess.blogspot.com/
http://www.bookofyum.com/blog/

Tee said...

I can almost smell the aroma of this oil!
Loved the recipe for the aioli and absolutely loved your baked portebello!

Thanks for checking on me...will be back on the scene soon (hopefully this week).

Kalai said...

Beautiful post, Suganya! Love the look of the rosemary oil! :)

Tartelette said...

Great alternative recipe to aioli, love it! I do basil olive oil but it is time for a change :)

Priyanka said...

Suganya, congratulations on your blog anniversary- you have some really fabulous posts and your pictures are just gorgeously droolworthy. Have never tried making aioli- just seen it on the recipe shows. will give it a try sometime.

Uma said...

lovely picture and wonderful recipe.

RecipeGirl said...

What a great idea! I have a few of those infused oils that people have given me, but I've truly never thought to make them on my own. Those oils sit in my pantry though... I don't believe I've ever used them!

Lovely pictures, and a great idea for using the oil...

Nabeela said...

*MUAH* Thanks for the absolutely delightful sounding vegan aioli/mayo. I'll be trying it as a spread on my sandwiches soon :)

Jeanne said...

OK, you have me drooling! Aioli is wonderful, and I can't imagine how fabulous rosemary aioli would be! Glorious pics as always.

Ria Patel said...

Great Blog! I was directed here by Susan, who was helping me with some questions I had about chilli infused oil. So thanks Susan.

I was wondering if there's any reason why you remove the rosemary sprig. Can't we leave it in the oil?
Thanks

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