Lemon Spice Oil Recipes

SUSAN LOOMIS'S LEMON OLIVE OIL

Steps:

• Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
• Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.

LEMON OIL

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 INFUSED OIL

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.

LEMON OLIVE OIL RECIPE BY TASTY

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!

LEMON OIL

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.

HOMEMADE LEMON-PEPPER SEASONING

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
• Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
• Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
• Remove and allow to rest for a few hours before using so flavors can meld.

LEMON SPICE OIL

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.