Directions:
- Combine 2 tablespoons peppercorns, 8 lemon rind strips, 4 bay leaves, salt, and 1 1/2 cups oil in container of an electric blender; cover and process until rind is minced, stopping once to scrape down sides. Pour mixture into a jar; add remaining 1/2 cup oil. Cover and refrigerate 24 hours.
- Curl 4 lemon rind strips tightly around a pencil; wrap with plastic wrap and refrigerate.
- Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Remove lemon rind curls from pencil; add to bottle. Add 2 or 3 bay leaves and peppercorns to bottle. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.
- Use in marinades for poultry and beef and in vinaigrettes or salad dressings; or brush on fish before cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4894.43 Kcal (20492 kJ) | ||
| Calories from fat | 4587.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 509.67g | 784% | |
|---|---|---|---|
| Cholesterol | 311.42mg | 104% | |
| Sodium | 1177.12mg | 49% | |
| Potassium | 229.41mg | 5% | |
| Total Carbs | 81.48g | 27% | |
| Sugars | 33.8g | 135% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 14.99g | 30% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 5.7mg | 31% | |
| Calcium | 78.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 755.86 Kcal (3165 kJ) | ||
| Calories from fat | 708.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.71g | 784% | |
|---|---|---|---|
| Cholesterol | 48.09mg | 104% | |
| Sodium | 181.79mg | 49% | |
| Potassium | 35.43mg | 5% | |
| Total Carbs | 12.58g | 27% | |
| Sugars | 5.22g | 135% | |
| Dietary Fiber | 0.24g | 6% | |
| Protein | 2.32g | 30% | |
| Vitamin C | 0.9mg | 10% | |
| Iron | 0.9mg | 31% | |
| Calcium | 12.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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