Yield
1 cup (serving size: 1 tablespoon)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Step 1

Combine all ingredients in a small, heavy saucepan. Cook over medium-low heat until thermometer registers 200°. Reduce heat to low; cook 20 minutes (do not allow temperature to rise above 220°). Cool to room temperature.

Step 2

Strain oil mixture through a sieve into a bowl; discard solids. Store in the refrigerator.

Step 3

Note: Store in the refrigerator in a glass container for up to 1 week.

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