Feeling a little sour? You won’t after making this lemon oil!
-2 Cups Decent Olive Oil
1. Try to remove as much of the white pith as you can (it’ll add bitterness you don’t want) I like to take the zest off of all the lemons I’m using & just save it in the freezer.
2. Put all that zest & the fruit from lemons in a vacuum bag with about olive oil.
3. Seal it & put it in a water bath at 55 degrees Celsius for 3 hours.
4. When it comes out, immediately put in an ice bath until it’s cold. Leave it for a day & then drain the solids out.
Chef Kevin recommends using it as a pasta sauce if you’re feeling lazy! All you need to do is toss the olive oil with some salt, pepper, and red pepper flakes, and cooked pasta!!