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Peppered Citrus Oil

Yield 1 1/2 cups.

Ingredients

  • 2 tablespoons white peppercorns
  • 8 (4- x 1/2-inch) strips lemon rind
  • 4 bay leaves
  • 1/4 teaspoon kosher salt
  • 2 cups extra virgin olive oil, divided
  • 4 (4- x 1/4-inch) strips lemon rind
  • 2 or 3 bay leaves
  • 1 tablespoon white peppercorns

Nutrition Information

  • calories 54
  • caloriesfromfat 0.0 %
  • fat 6 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 8 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 2 tablespoons peppercorns, 8 lemon rind strips, 4 bay leaves, salt, and 1 1/2 cups oil in container of an electric blender; cover and process until rind is minced, stopping once to scrape down sides. Pour mixture into a jar; add remaining 1/2 cup oil. Cover and refrigerate 24 hours.

  2. Curl 4 lemon rind strips tightly around a pencil; wrap with plastic wrap and refrigerate.

  3. Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Remove lemon rind curls from pencil; add to bottle. Add 2 or 3 bay leaves and peppercorns to bottle. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.

  4. Use in marinades for poultry and beef and in vinaigrettes or salad dressings; or brush on fish before cooking.

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