Photo: Kate Sears; Styling: Susan Vajaranant
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- 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.
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