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Epicurious

Lemon Oil

Lemon Oil
Ted Cavanaugh

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1 lemon, thinly sliced, seeds removed
2 garlic cloves, lightly crushed
1 cup olive oil
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes

Preparation

  1. Step 1

    Bring lemon, garlic, oil, salt, and red pepper flakes to a very bare simmer in a small saucepan over low heat and cook (without stirring) until lemon is just tender, 20–30 minutes. Let cool; discard garlic.

    Step 2

    Do Ahead: Lemon oil can be made 1 month ahead. Cover and chill.

TagsCondimentLemonCitrusFruitGarlicRoot VegetableVegetableEasyQuickNut FreeGluten FreeVeganVegetarianDairy FreeKetoBon Appétit
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