- 7 sprigs fresh thyme
- 2 teaspoons black peppercorns
- 1 1/2 cups oil (vegetable or olive)
How to Make It
Place all ingredients in a pot. Warm over medium-low heat until a candy thermometer reads 165ºF. Let cool. Strain; reserving thyme and peppercorns. Pour into bottle. Add thyme and peppercorns. Cork; chill for up to 1 month.