Ingredients
1cupextra virgin olive oil
2large lemons,zested
3bay leaves
3large rosemary sprigs
½tspblack peppercorns,cracked
kosher salt
1cuplemon juice,fresh
1cupwater
Preparation
In a medium saucepan, combine the olive oil with the lemon zest, bay leaves, rosemary sprigs and cracked peppercorns, then cook over moderate heat just until sizzling.
Add a large pinch of salt, then remove from the heat.
Let cool slightly, then stir in the lemon juice and water.
Serve over desired dishes, and enjoy!
