Lemon Oil

• 6 lemons
• 4 sticks from the bottom of lemongrass crushed
• ½ cup

Peel the lemon rind into long, wide strips, and place them in a medium bowl. Add the lemongrass, grapeseed oil, hazelnut oil, and pinch of salt to the bowl. Cover and infuse at room temperature for 48 hours. Strain the oil through a fine-mesh sieve, discarding the lemon peels and lemongrass, and store in a lidded jar at room temperature for up to 3 months.