Lemon pepper olive oil

Lemon pepper olive oil


MAKES GENEROUS 1 CUP V D P C
zest of 1 lemon
1 whole lemon
2 tsp multicolored peppercorns
generous 1 cup olive oil

Method

1. Prepare a double boiler. Bring the water in the bottom pan to a boil, reduce the heat, and simmer.

2. Cut the lemon zest into thin strips, making sure you omit the white pith. Thinly slice the other lemon. Crush the peppercorns in a mortar with a pestle. Place the strips of lemon zest, lemon slices, peppercorns, and oil in the top of the double boiler. Cover and cook over simmering water for 1 hour. If you have a digital thermometer, test the oil. It should reach a temperature of 250°F/120°C before you remove it from the double boiler. Make sure you don’t let the oil burn.

3. Remove from the heat, let cool, and then strain through cheesecloth into a clean jar. Cover and store in the refrigerator. You can also leave the lemon strips and pepper in the jar and store in the refrigerator, and then strain before using. Brush over white fish fillets or chicken breasts before cooking.

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