Quote:
Originally Posted by Team Sergeant
Why don't you kill two birds with one stone and make a olive oil lemon vinaigrette? 3 parts oil to one part acid, season and then balance. I'd use some lemon zest also.  |
Oh, I have. And I always add some zest when I'm using lemon to enhance the flavor.
You'll probably think I'm weird but I get better balance adding ingredients individually.
I've been experimenting with blood orange infused olive oil, it's quite good. So far I've sauteed and/or roasted veggies with it and have brushed it on some chicken with a bit of orange zest and a squeeze of the orange juice.