Recipe information
Yield
Makes About 1 cup
Ingredients
4
lemons
1
/2 cup olive oil
1
/4 cup canola oil
1
garlic clove
Pinch of salt
Need to make a substitution?
Preparation
Using vegetable peeler, remove peel (yellow part only) from lemons in long strips. Squeeze 6 tablespoons juice from lemons. Blanch peel in small saucepan of boiling water 10 seconds; drain. Repeat twice. Bring 6 tablespoons lemon juice, olive oil, canola oil, garlic, and pinch of salt to simmer in small saucepan. Add lemon peel and simmer over low heat until peel is soft, about 1 hour. Cool. DO AHEAD Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean fork to remove lemon.