Recipe: Homemade Lemon Oil

HOMEMADE LEMON OIL

1 cup extra virgin olive oil (or olive oil, grapeseed oil, or vegetable oil)
3 tablespoons finely grated lemon zest

Place the oil and zest in a glass jar, cover tightly, and refrigerate for at least 3 weeks, shaking occasionally.

Pour the oil through a strainer into a glass measure or a bowl and discard the zest. Transfer to a jar, cover tightly, and refrigerate.

USES FOR LEMON OIL:

* Use it to make marinated mushrooms.

* Drizzle over grilled or roasted asparagus and add a pinch of kosher salt.

* Use as a dip for crusty bread.

* Use as a dip for artichokes.

* Add to your favorite white bean salad.

* Drizzle over the top of fresh tomato soup.

* Drizzle over pasta just before serving.

* Drizzle over grilled or roasted fish.

* Use in risotto.

* Make bagna cauda with it.

* Add it to your favorite panzanella recipe.

* Cook bitter greens and garlic in it and top with toasted pine nuts.

* Toss roasted potatoes with the oil, fresh sage or rosemary, and kosher salt
and freshly ground black pepper.

* Drizzle over squares of feta cheese and serve with toasted pita bread.

* Brush on scallions or other vegetables before grilling.

* Marinate fish or shrimp in it before grilling.

* Add to a quick couscous salad.

* Use to dress a spinach salad.

* Drizzle over the goat cheese in a warm goat cheese salad.

* Dress a salad of paper-thin sliced fennel with Lemon Oil, parsley, lemon juice, garlic, salt, and pepper.

Makes 1 cup
Adapted from source: Lemon Zest by Lori Longbotham