Lemon Oil

14 Ratings

Keep lemon oil on hand to make salad dressings or to use when cooking fish.

Martha Stewart Living, August 2001

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Recipe Summary

Yield:

Makes 1/2 cup

Ingredients

1/2 cup extra-virgin olive oil
Zest of 2 lemons

Directions

Step 1

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.

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Cook's Notes

Oil can be kept at room temperature, tightly sealed, for 1 month.

Reviews

14 Ratings

5 star values: 4
4 star values: 5
3 star values: 3
2 star values: 1
1 star values: 1