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Lemon oil

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Ingredients for 1 servings:

  • 3 lemons, untreated
  • 3 limes, untreated
  • ½ liter oil (rapeseed oil) or grape seed oil
  • 1 tbsp sea salt

Instructions

Working time approx. 25 minutes; Rest time approx. 3 days 3 hours; Total time approx. 3 days 3 hours 25 minutes

Wash the lemons and limes in hot water and zest them using a grater or zester. Squeeze the limes. Combine the oil, lemon zest, lime zest, and lime juice in a blender. Add the sea salt. Blend everything with a hand blender for 2 minutes. Transfer to a suitable screw-top jar and let it steep in the refrigerator for 3 days. Shake occasionally! After 3 days, let it stand at room temperature for 2-3 hours. Line a sieve with a cheesecloth and carefully pour the oil through it. Pour into a suitable small bottle. Tip: Drizzle homemade lemon oil drop by drop onto fried fish and onto plates. It can also be used for marinades and salad dressings.

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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.

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