檸檬百里香香草油 How to make the BEST Lemon Infused Oil [ASMR COOKING SOUND]

這個製作檸檬百里香油的方法是我的秘密食譜。在這之前，我參考過很多不同的做法，但始終不能去除檸檬皮的苦澀味。經不斷反覆試驗，我終於找到方法如何保留檸檬皮的香氣，而又不苦澀。為了使這個油風味更佳，我也加入了鮮百里香的味道到油中。輕輕一聞就會嗅到檸檬的芳香，在舌頭上卻會感受到百里香的草本味道，實在是多重享受。

檸檬百里香油跟沙律及白肉很配，請參考影片中我如何用兩個步驟分別萃取檸檬及百里香的味道。

* 在影片尾 段我也示範了如何用這支油做一個簡單的煙三文魚沙律

食譜連結：https://www.afterwork-kitchen.com/recipes/lemon-and-thyme-infused-oil

———————————————————————–

⏱️ Timestamps:

00:00 Intro
00:44 De-waxing lemons
01:28 Making thyme infused oil
03:00 Zesting the lemons
03:45 Grinding the lemon zest
05:14 Infusing lemon zest paste with thyme oil
06:01 Filtering oil and bottling
07:35 Making smoked salmon salad with the oil
09:22 Salad is ready to serve

———————————————————————–

🍋 材料：

檸檬 – 2個
鮮百里香 – 5g
初榨橄欖油 – 250mL
粗鹽 – 2茶匙

🔥 烹調步驟：

1. 用粗鹽擦去檸檬表皮上的蠟，洗淨印乾備用。
2. 百里香加入到橄欖油，加熱並保持油溫在80度15分鐘，再於室溫放涼1小時。
3. 檸檬刨屑，加鹽及少許橄欖油，並磨成糊狀。
4. 將檸檬皮糊跟百里香油混合，等待4至6小時讓檸檬香氣滲透到油中。
5. 準備油瓶一個，放入兩支百里香。入瓶時用濾布或濾紙隔出檸檬皮及鹽份。

💡 貼士：

– 準備百里香油時不要加熱超過80度。
– 請確保油瓶沒有水氣，不然油會變得混濁。
– 如果油的水位低過百里香支，請拿走百里香，不然會長出霉菌。
– 不建議使用這支油加熱烹調，因熱力會將檸檬的香氣揮發走。

———————————————————————–

This is my secret recipe for making the best lemon and thyme infused oil. After a lot of trial and error, the method I am using totally eliminates the bitterness from the lemon peels, while still keeping the aroma from the lemon zest. To make this oil more flavourful, I also infuse with fresh thyme together. It gives a very refreshing flavour of lemon with the nose, while you can taste the herbal note from the thymes on the palate.

This infused oil goes well with salad and white meat. Please check out my video to see how to do a two-step infusion process with thyme and lemon.

* At the end of this video, you will also see how I prepare a simple smoked salmon salad with this infused oil

Recipe URL: https://www.afterwork-kitchen.com/recipes/lemon-and-thyme-infused-oil

———————————————————————–

🍋 Ingredients:

2 lemons
5g fresh thymes
250 mL extra virgin olive oil
2 tsp coarse salt

🔥 Instructions:

1. De-wax the lemon’s using salt. Dry it thoroughly with kitchen towel.
2. Heat fresh thymes with extra virgin olive at 80°C for 15mins. Cool down at room temperature with the thymes in the oil for 1 hour.
3. Zest the lemon. Add salt and olive oil to the lemon zest and grind with a mortar and pestle until it becomes a paste.
4. Mix the lemon zest paste with thyme infused oil. Let them infused for 4 to 6 hours.
5. Put 2 sprigs of fresh thymes into an oil bottle. Filter out the lemon zest and salt using cheesecloth or filter paper.

💡 Tips:
– Do not heat the olive oil over 80°C with the thyme.
– Make sure your bottle is dry. Any moisture in the bottle would turn your oil cloudy.
– Remove the thyme in the bottle if the oil level is lower than the thymes or mould would be formed.
– It is not suggested to cook with this oil as it would evaporate the lemon zest aroma.

———————————————————————–

———————————————————————–

📣 Find us on other channels:

Instagram: https://instagram.com/afterwork_kitchen/
Facebook: https://www.facebook.com/afterworkitchen
Official website: https://www.afterwork-kitchen.com
Online shop: https://www.afterwork-grocery.com

#LemonInfusedOil #LemonOil #HomeMadeInfusedOil