Peppered Citrus Oil

• 2 tablespoons white peppercorns
• 8 (4- x 1/2-inch) strips lemon rind
• 4 bay leaves
• 1/4 teaspoon kosher salt
• 2 cups extra virgin olive oil, divided
• 4 (4- x 1/4-inch) strips lemon rind
• 2 or 3 bay leaves
• 1 tablespoon white peppercorns

1. 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.
2. Curl 4 lemon rind strips tightly around a pencil; wrap with plastic wrap and refrigerate.
3. 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.
4. Use in marinades for poultry and beef and in vinaigrettes or salad dressings; or brush on fish before cooking.

white peppercorns, lemon rind, bay leaves, kosher salt, extra virgin olive oil, lemon rind, bay leaves, white peppercorns

Taken from www.myrecipes.com/recipe/peppered-citrus-oil (may not work)