| The zest of 2 Lemon 1 Sprig of Rosemary ½ cup Canola or Saffron Oil |
| Remove the rosemary leaves from the steam & rough chop In a sause pan warm the oil over medium-low heat, (just warm to the touch), add the lemon zest, stir to combine Steep for 1 hour over low heat or in 300° F. oven Cool 30 minutes and strain Store in a covered jar Refrigerated until ready to use, about 1 month Yields about ½ cup |
| Lemon-Rosemary Oil |