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Categories:
canola oil lemon lemon thyme stalk lemongrass freshly squeezed lemon juice mustard salt freshly ground black pepper extra-virgin olive oil
Viewed: 32 - Published at: 4 years agoIngredients
- 2 cups canola oil
- 2 large (2- by 1/2-inch) strips
- (from 1/2 medium lemon)
- 10 sprigs lemon thyme, left whole
- 1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped
- 1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Method
- In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
- In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)
