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 – 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.

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