Photo: Kate Sears; Styling: Susan Vajaranant
More From Allyou
- 7 sprigs fresh thyme
- 2 teaspoons black peppercorns
- 1 1/2 cups oil (vegetable or olive)
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This