HOW TO MAKE LEMON OIL
An easy way to prepare the multi-purpose oil at home!
Provided by Komal Narwani
Categories Oil
Time P14DT10m
Yield 1 small jar
Number Of Ingredients 4
Steps:
- Wash the lemons thoroughly under running water and leave them for 2 hours to dry completely.
- Peel the skin of the lemons and keep the fruit pulp separate. You may keep the pulp to make lemon juice, lemon tart, or any other lemon recipe later. Make sure that the peel you've removed does not contain fruit pulp or the bitter white pith attached to it. Lemon oil can only be prepared with the lemon peel.
- Grate the lemon peel in a bowl or any other container. This will provide a better surface area. You may skip this step if you feel you have peeled it fine enough.
- Put the peel into a glass jar container, having an air-tight lid. To avoid any chemical reactions, the glass jar is the most preferred.
- Put the extra virgin olive oil in the jar, stir well, and close the lid.
- Place the jar in a dry place for 1-2 weeks. Keep shaking the jar at least once every day.
- Strain the oil into another glass jar using a strainer.
- Store it in a dark place away from sunlight.
- Wash the lemons and pat them dry using a paper towel. Leave it for another half an hour to dry completely.
- Peel each lemon, make sure not to remove the bitter white pith along with the zest.
- Put the lemon in a small pot and pour the coconut oil over it.
- Heat the oil and bring it to simmer for 5 mins, then allow it to cool.
- Strain the oil into an airtight glass jar and store it in a dark room or the refrigerator.
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.
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 VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MEYER LEMON OLIVE OIL
A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. Wonderful drizzled over salads or pasta, or for use in cooking. Use right away, or store tightly covered in the refrigerator for up to two weeks. You can also use Eureka lemons for this.
Provided by BecR2400
Categories Lemon
Time 25m
Yield 1 cup lemon olive oil
Number Of Ingredients 2
Steps:
- Warm the olive oil and the peel over very low heat for 20 minutes.
- Allow to cool for half an hour.
- Strain and pour into an antique stoppered bottle, or any bottle you may have.
Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3
LEMON OLIVE OIL RECIPE BY TASTY
Here's what you need: lemons, olive oil
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 2
Steps:
- Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
- Add the peels to a medium pot filled with the olive oil and stir.
- Let simmer over very low heat for 15-20 minutes.
- Strain out the peels.
- Transfer the infused oil to a bottle or other resealable container.
- The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
BEST LEMON LOAF EVER
Seriously amazing lemon loaf cake. It was gone in a few hours. The icing makes it that much better.
Provided by Flower_In_Bloom
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
- Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
- Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
- While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 60.9 g, Cholesterol 69.3 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.6 g, Sodium 300.4 mg, Sugar 41.9 g
LEMON OLIVE OIL CAKE
Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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- Bring lemon, garlic, oil, salt, and red pepper flakes to a very bare simmer in a small saucepan over low heat and cook (without stirring) until lemon is just tender, 20–30 minutes. Let cool; discard garlic.
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