Carsten's lemon oil

Ingredients for 1 servings:

• Lemon(s) – peel, torn into zest, untreated
• 200 ml oil (rapeseed oil)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Using leftover untreated lemon peels

Here’s a very special way of using up leftovers: simple, quick, and delicious. I basically only buy organic lemons since I discovered this option. Whenever I need lemon juice for a salad or something else, I peel the lemon with a zester and put the zest into a screw-top jar of rapeseed oil. After about a week, I strain the contents into a second jar of the same size and refill the lost oil. I add the next lemon, and the process starts again. I add the zest to the already lemon-flavored oil, let it steep for a week, strain, and adjust the oil level. Little by little, I get an oil that tastes very strongly of lemon and has no acidity. I like to use it for fish, seafood, and desserts. If I always keep the oil on the same level, I always have a sufficiently strongly flavored oil on hand, even when I’m using it for cooking.