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zest from one lemon
1&1/2 cups fresh thyme leaves and stems
1 cup olive oil
Rinse thyme, wrap in cheesecloth or place in a fine mesh strainer, and immerse in boiling water for 5 seconds.
Drain quickly and plunge into ice water. Drain well, remove
from cheesecloth and dry thyme completely.
Puree all ingredients in a blender or processor, strain,
and pour this strained oil into a sterilized glass jar, covering tightly.
Keep in refrigerator and use within one week.
This is a classic, and works well with eggs, poultry,
seafood, beef marinades and potatoes.