Preparation info
  • Finishes

    25

    Dishes
    • Difficulty

      Easy

Appears in
Egg & Chicken

By Grant MacPherson

Published 2022

  • About

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 lemons
  • 4 sticks from the bottom of lemongrass crushed
  • 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.