Lemon Infused Oil
This is a basic recipe to infuse the lemon flavoring into cooking oil. When making lemon bread, I had no lemon extract, juice lemons! So I did the next best thing, made my own extract. This is an easy solution and the depth this oil brought to my dish was incredible!
A small frying pan
3/4 c oil
1 tsp salt
Mise un place
That's french, for what you'll need prepared before cooking. My boyfriend's mother taught me that, and I said knees on paws for the first several times!
Thinly slice the clean sweet smelling lemon. I cut mine into as small and as even I could possibly get them to really break down EVERYTHING in that bad boy.
Other than that, with everything else out you're ready to start cooking!
Let's get a simmerin
Over medium heat, add oil and lemons to the pan. Depending on your range, we're looking for a slow simmer with the oil and we're going to keep an eye on that for 30 minutes, stirring occasionally. The longer the better, but 30 minutes really brought it out for my taste buds. Taste the oil on your spoon- if you blow on it, wait a bit it should cool down enough.
Add salt and let it go for another 5 minutes for a minimum of 35 minutes.
You have lemon flavored cooking oil! You'll be the next master chef in no time!
WARNING: If you are using this in a baking recipe, let it cool down to room temperature, unless the recipe calls for warm oil, oil temperatures matter in baking!
I hope you all enjoy!
- 3/4 Cup Cooking Oil, Olive, Vegetable, ETC
- 1 Lemon