in Recipes

Lemon-ginger oil

updated

Spread the love

Ingredients for 1 servings:

  • 2 lemons, untreated
  • 1 piece(s) ginger root, medium-sized
  • 1 liter rapeseed oil

Instructions

Working time approx. 10 minutes; Rest period approx. 10 days; Total time approx. 10 days 10 minutes

Delicious as a marinade ingredient and also with salads

Slice the lemons. Thinly slice the ginger. Pour the oil into a glass jar of the appropriate size and add the lemon slices and ginger. Let it steep for 10 days, then strain into a beautiful bottle. It’s perfect for salads, marinades, or as a small gift.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Nepalese egg salad

Salmon trout fillet, fried on the skin with white wine and wild garlic sauce