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Lemon – rosemary – oil

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Ingredients for 1 servings:

  • 1 ½ lemon(s), untreated
  • ¾ tbsp rosemary, dried
  • 250 ml oil

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

Seasoning oil for salads

Peel the lemons thinly using a potato peeler or a sharp knife. Place the peels on a board and let them air dry for 3 days. Then place the peels and rosemary in a sterile jar. Pour the oil over them and seal the jar tightly. Let it steep in the refrigerator for 2-3 weeks. Strain through a coffee filter. Store in a cool, dark place.

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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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