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25
DishesEasy
Published 2022
Something I am very fond of for finishing and giving a pop to a lot of our dishes in the book. The right amount of acid to help you digest nicely any dish. The shelf life is 2–3 months.
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.