LEMON SPICE INFUSED OIL
Make and share this Lemon Spice Infused Oil recipe from Food.com.
Provided by Nyteglori
Categories < 4 Hours
Time 1h5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees F.
- With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste.
- In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour.
- Cool on a rack for 30 minutes.
- Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.
- Covered loosely and refrigerated at all times, flavored oil keeps for one month.
Nutrition Facts : Calories 1930, Fat 216.3, SaturatedFat 36.6, Sodium 2.6, Carbohydrate 6.5, Fiber 2.2, Sugar 0.9, Protein 0.4
LEMON OIL
Provided by Food Network
Number Of Ingredients 4
Steps:
- Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.
- Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.
LEMON SPICE OIL
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- With a mortar and pestle or a spice grinder grind coarse zest, cloves, bay leaf, cinnamon, allspice, and peppercorns with lemon juice to form a paste.
- In a 1-cup measure or very small metal bowl stir together paste and oil. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour. Cool on a rack 30 minutes.
- Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.
LEMON OIL
Keep lemon oil on hand to make salad dressings or to use when cooking fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- 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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