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Lemon-infused oil
Makes 400-500ML Sauces and accompaniments
Ingredients
- 3 small lemons
- 1tbsp sea salt flakes
- 300ml extra virgin olive oil
Method
Cut the ends from the lemons and cut each one crossways into 6 slices. Place on a tray, sprinkle with the salt and leave for 1 hour.
Shake and dab the salt from the slices with kitchen paper and stack them into the jar. Pour over the oil and store, chilled. The oil will keep for up to 2 weeks.
To use a little of the oil remove some of the lemon slices as they are only for flavouring; add a few to roast chicken dishes if wished.
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