Infused oils - spicy lemon oil

Yield: 4 Cups

Measure Ingredient
2 pounds Lemons (4 or 5)
2 tablespoons Coriander seeds
1 tablespoon Peppercorns, black
6 \N Lemon Leaves, fresh
3 \N Bay Leaves, fresh or dried
4 cups Oil, Olive Fruity

Cut each lemon into quarters. Put ⅓ of the cut lemons into a dry, sterilized jar with a lid. Sprinkle with about ⅓ of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way. Cover with the lid and allow to stand for 24 hours in a cool place. The next day, pour th olive oil into the jar and cover it again. Let stand for 3 days. At the end of 3 days, remove and discard the lemons. Strain the oil through a sieve lined with several layers of cheesecloth. Decant into a dry, sterilized bottle.

Seal with a cork and refrigerate. Will remain flavorful for up to 1 month. cook over medium heat until the garlic turns a golden color.

Turn off heat, cover and allow to cool. Take out the garlic and pour the remainder of the mixture into a sterilized glass bottle. Tightly cap the bottle and refrigerate or allow the mixture to steep in a dark, cool place for at least a month.


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