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Lemon Oil
- Finishes
25
Dishes - Difficulty
Easy
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.
Ingredients
6 4 sticks ½ cup
Method
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.
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