Ingredients
c. extra-virgin olive oil
Zest of 2 large lemons
3 bay leaves
3 large rosemary sprigs
1/2 tsp. cracked black peppercorns
kosher salt
c. fresh lemon juice
c. water
Preparation
Step 1In a medium saucepan, combine the olive oil with the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns and cook over moderate heat just until sizzling. Add a large pinch of salt; remove from the heat. Let cool slightly, then stir in the lemon juice and water.Step 2Applications: Use as a 1-hour marinade for swordfish, tuna or shrimp, or to marinate veal, chicken or pork for up to 4 hours before grilling, broiling or sautéing. Strain and toss with salad greens, olives and croutons and roasted potatoes or drizzle over poached fish.
Servings: Makes about 1 1/2 cups This rosemary-spiked marinade also works beautifully strained, as a sauce.
