Lemon-Rosemary Basting Oil for Vegetables
By America's Test KitchenPublished on August 22, 2007
Yield
Makes about 1/2 cup
Ingredients
½ cup extra virgin olive oil 1 teaspoon minced fresh rosemary 1 teaspoon grated lemon zest, plus 1 tablespoon juice from one lemon
Instructions
- Combine ingredients in small bowl; let stand to infuse flavors, about 10 minutes. Use while fresh and discard any unused oil.
Yield
Makes about 1/2 cupIngredients
½ cup extra virgin olive oil
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon zest, plus 1 tablespoon juice from one lemon
Ingredients
½ cup extra virgin olive oil
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon zest, plus 1 tablespoon juice from one lemon
Ingredients
½ cup extra virgin olive oil
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon zest, plus 1 tablespoon juice from one lemon
Instructions
- Combine ingredients in small bowl; let stand to infuse flavors, about 10 minutes. Use while fresh and discard any unused oil.
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