Side Pannel
Olive Oil with Lemon and Bay Leaf
Olive Oil with Lemon and Bay Leaf
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday
Ingredients List
- 1 lg Fresh lemon
- 1 c Extra-virgin olive oil
- 1 Bay leaf, preferably Calif
- 1/4 ts Whole peppercorns
- Flavored oils have may uses. Include a gift suggesting brushing this on
- toasted Italian bread, mixing it with pasta and grated pecorino romano
- cheese, or tossing it with a salad. Use the highly aromatic California bay
- leaves in this recipe if you can.
- Scrub the lemon with an abrasive sponge to remove all surface impurities.
- Rinse thoroughly and dry well.
- Pour the olive oil into a small heavy saucepan. Using a zester and working
- directly over the pan, remove the zest from the lemon, letting it fall into
- the oil. Add the bay leaf and peppercorns. Clip a candy thermometer onto
- the side of the pan. Heat the oil over medium-low heat until the
- thermometer registers 200 degrees. Cook at 200-225 degrees for 10 minutes.
- Remove from the heat and let cool slightly.
- Sterilize a bottle according to the directions on page 10. Transfer the oil
- mixture to the hot, sterilized bottle. Cover and store at room temperatue
- for up to 2 months.
- Source: Williams-Sonoma Kitchen Library: Gifts From The Kitchen
- Posted to TNT - Prodigy's Recipe Exchange Newsletter by
- mpzs92c_vifriend@juno.com (Vi Friend) on Aug 04, 1997
Directions
Recipe via Meal-Master (tm) v8.05
Title: Olive Oil-Lemon Marinade
Categories: Sauces, Grill
Yield: 1 Cup
2/3 c Olive oil
1 Lemon juiced
1 ts Lemon thyme
Pepper, to taste
Combine all the ingredients in a small container. When brushing on
the vegetables as they grill, swirl the mixture around with a brush
to ensure that the oil & lemon remain well mixed.
Use to baste grilling vegetables as they grill. Works especially well
with broccoli or carrots.
Nava Atlas, "Vegetarian Celebrations"
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