Ingredients Jump to Instructions ↓

  1. 2/3 cup(s) extra-virgin olive oil Zest of 2 large lemons , removed in wide strips with a vegetable peeler 3 bay leaves 3 large rosemary sprigs , cut into 1-inch lengths 1/20 teaspoon(s) cracked black peppercorns Kosher salt 1/3 cup(s) fresh lemon juice 1/3 cup(s) water

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine the olive oil with the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns and cook over moderate heat just until sizzling. Add a large pinch of salt; remove from the heat. Let cool slightly, then stir in the lemon juice and water. Applications: Use as a 1-hour marinade for swordfish, tuna or shrimp, or to marinate veal, chicken or pork for up to 4 hours before grilling, broiling or sautéing. Strain and toss with salad greens, olives and croutons and roasted potatoes or drizzle over poached fish.


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