Ted Cavanaugh
Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.
Recipe information
Yield
Makes about 1 cup
Ingredients
1 lemon, thinly sliced, seeds removed
2 garlic cloves, lightly crushed
1 cup olive oil
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
Preparation
Step 1
Bring lemon, garlic, oil, salt, and red pepper flakes to a very bare simmer in a small saucepan over low heat and cook (without stirring) until lemon is just tender, 20–30 minutes. Let cool; discard garlic.
Step 2
Do Ahead: Lemon oil can be made 1 month ahead. Cover and chill.
