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Lemon-Garlic Oil with Herbs Recipe

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This recipe for Lemon-Garlic Oil with Herbs, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small lemons
3/4 cup extra-virgin olive oil
1-1/2 tablespoons minced garlic
Two 3- to 4-inch sprigs fresh rosemary
3 tablespoons finely chopped fresh flat-leaf parsley

Directions:
Directions:
With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Number Of Servings:
Number Of Servings:
Makes 3/4 cup
Personal Notes:
Personal Notes:
Make Ahead Tips
You can make and refrigerate this dipping oil (hold the parsley) up to a day ahead. When ready to serve, bring it to room temperature and stir in the herbs.

I got this recipe from www.finecooking.com by Maryellen Driscoll

Nutrition Info: Per 1 tablespoon - Total Calories 120, Total Fat Calories 120, Protein 0g, Carb 0g, Total Fat 14g, sat. fat 2g, mono. fat 10g, poly. fat 1.5g, Chol. 0mg, sodium 0mg, fiber 0g.

 

 

 

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