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Combine the oil, garlic, and scallions in a small saucepan over the lowest heat your burner allows. The oil should barely shimmer — no bubbles yet.
Add the thyme sprigs and rosemary sprig to the oil. Cook, stirring occasionally, until the garlic is pale golden and the scallions are soft and translucent, 10–12 minutes. Watch closely: the garlic should color slowly and evenly; if it begins to brown at the edges before 8 minutes, reduce the heat further.
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