I’m still in my Lemon mood and today I’ll show you how how easy it is to make your own Lemon Oil.
Lemon-infused olive oil is obviously fabulous to use in salad dressings but the oil is also nice to have on hand to simply drizzle over grilled vegetables, chicken, or fish.
The oil is also not bad for dabbing on fresh goat cheese next time you serve a cheese platter.
The infused olive oil can be stored for several weeks, if stored sealed and with minimal light exposure.
Note: You may be tempted to leave the zest in the oil, but the oil will keep longer if you remove it, and once the oil has cooled down, it’s not going to take up more flavor from the zest.
Just make sure you’re using organic Lemons!
How to make lemon infused olive oil
Scrub the lemon clean (seriously, use soap and scrub it; the peel can take the attention, and since you’re only using that outside zest, you want it completely clean) and dry it thoroughly.
Then use a sharp knife to cut off the zest finely thin. Make sure to avoid cutting too deep. You do not want too much of the white stuff from the lemons.
Mix lemon zest and salt together.
Refrigerate the next 24 hours.
Now, rinse the lemon zest thoroughly a few times.
Put the lemon zest and the olive oil in a small saucepan and warm it over medium heat.
Do not allow the oil to simmer, or develop any bubbles, even little ones along the side of the pan.
Keep the oil warm for about 10 minutes.
Remove the pan from heat and let the oil cool to room temperature with the zest left in there to steep.
Then remove the lemon zest and run the oil through a sieve.
Enjoy!
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Use this oil next time you BBQ any kind of meat or fish – or even better, try adding it on your salad!
Ingredients
- 6 lemons (use only the zest)
- 1/4 cup coarse salt
- 1.5 cup of oil (I used Olive Oil, but you can use any oil you like)
Instructions
- Scrub the lemon clean (seriously, use soap and scrub it; the peel can take the attention, and since you’re only using that outside zest, you want it completely clean) and dry it thoroughly.
- Then use a sharp knife to cut off the zest finely thin. Make sure to avoid cutting too deep. You do not want too much of the white stuff from the lemons.
- Mix lemon zest and salt together.
- Refrigerate the next 24 hours.
- Now, rinse the lemon zest thoroughly a few times.
- Put the lemon zest and the olive oil in a small saucepan and warm it over medium heat.
- Do not allow the oil to simmer, or develop any bubbles, even little ones along the side of the pan.
- Keep the oil warm for about 10 minutes.
- Remove the pan from heat and let the oil cool to room temperature with the zest left in there to steep.
- Then remove the lemon zest and run the oil through a sieve.
Notes
Lemon-infused olive oil can be stored for several weeks, if stored sealed and with minimal light exposure.
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