Keep lemon oil on hand to make salad dressings or to use when cooking fish.
- Yield: Makes 1/2 cup
Source: Martha Stewart Living, August 2001
- 1/2 cup extra-virgin olive oil
- Zest of 2 lemons
Combine oil and lemon zest in a small saucepan. Set over low heat, and cook very gently to infuse oil with lemon, about 10 minutes. Remove from heat; let cool.