Makes 2 1-pint bottles
Recipe adapted from: www.ofpotsandpens.com
In a saucepan on low heat the oil or the vinegar**. (**If heating vinegar, use ceramic cookware as the vinegar will be reactive with metal and ruin the flavor). Crush/muddle the herbs before putting in to release the oil more readily. Heat on low, almost simmering, but do not boil, for approximately 5 minutes. Let cool.
Pour the oil or vinegar through a strainer into a glass bottle with a non-metal cap. If you wish to add a decorative sprig of fresh rosemary and a couple of sprigs of lavender into the bottle it adds a nice flourish and will give a more robust flavor over time.
Let sit for 2 weeks to infuse further, checking the desired strength. After 2 weeks your infused oil or vinegar will be ready to use!
Use it for cooking chicken, lamb, or beef. Try it for roasting potatoes and vegetables, or just enjoy with fresh bread! Happy cooking!