Directions:
- Pick the rosemary leaves off the stalks and chop roughly. Keep the stalks. Put 3 tablespoons of the oil in a pan over a low heat. Add the rosemary and allow it to soften in the oil. Add the garlic, crushed peppercorns and remaining oil. Turn the heat off and leave to cool.
- Whisk the vinegar into the shallots and keep whisking as you add the oil, with all the bits.
- Pour into an airtight jar and submerge the bay leaves and rosemary branches. Keep for up to a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.68 Kcal (1489 kJ) | ||
| Calories from fat | 318.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.38g | 54% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 162.68mg | 7% | |
| Potassium | 198.09mg | 4% | |
| Total Carbs | 10.47g | 3% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.6mg | 4% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 340.08 Kcal (1424 kJ) | ||
| Calories from fat | 304.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.83g | 54% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 1% | |
| Sodium | 155.55mg | 7% | |
| Potassium | 189.41mg | 4% | |
| Total Carbs | 10.01g | 3% | |
| Sugars | 4.29g | 18% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 1.71g | 4% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.6mg | 4% | |
| Calcium | 24.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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