Lemon-Thyme Oil
By America's Test KitchenPublished on July 23, 2011
Time
8 minutes, plus 20 minutes cooling
Yield
Makes 1/2 cup
Ingredients
½ cup extra virgin olive oil 2 garlic cloves, smashed1 tablespoon capers, finely chopped½ teaspoon grated lemon zest 1 sprig fresh thyme
Instructions
- Heat the olive oil, garlic, capers, lemon zest, and thyme in skillet over medium heat until bubbling and fragrant, about 3 minutes. Cool to room temperature before serving.
Time
8 minutes, plus 20 minutes coolingYield
Makes 1/2 cupIngredients
½ cup extra virgin olive oil
2 garlic cloves, smashed
1 tablespoon capers, finely chopped
½ teaspoon grated lemon zest
1 sprig fresh thyme
Ingredients
½ cup extra virgin olive oil
2 garlic cloves, smashed
1 tablespoon capers, finely chopped
½ teaspoon grated lemon zest
1 sprig fresh thyme
Ingredients
½ cup extra virgin olive oil
2 garlic cloves, smashed
1 tablespoon capers, finely chopped
½ teaspoon grated lemon zest
1 sprig fresh thyme
Why This Recipe Works
We were tempted to buy the expensive bottles of infused lemon-thyme olive oil at fancy stores, but this flavorful oil is easy (and cheap) to make at home. Our Lemon-Thyme Oil recipe can be prepared and then refrigerated for up to three days (let it come to room temperature before serving). While developing the recipe, we found that crushing the garlic with the broad side of a knife blade or the concave side of a wooden spoon are effective ways to smash garlic cloves and easily remove the skins.
Instructions
- Heat the olive oil, garlic, capers, lemon zest, and thyme in skillet over medium heat until bubbling and fragrant, about 3 minutes. Cool to room temperature before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments