Black Lemon Oil

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Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 5 lemons – halved
  • 1 litre canola/olive oil blend

Method

Boil the lemons in water until soft. Remove lemons from the pot and scoop out the pith from each half. Place the skins under heat lamps or in a dehydrator at 54°C for 24 hours.

Place in hot smoker (70–80°C) for 6 hours until black and dry. Add to a vacuum bag with the oil and vacuum seal. Sous vide at 77°C for 2 hours. Blend and strain. Reserve until needed. Drizzle the oil to serve.