This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program and is used in his Summer Salad. The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.

　　

Ingredients

Makes 1 cup

　　

For lemon oil

2 cups canola oil

　　2 large (2- by 1/2-inch) strips lemon peel (from 1/2 medium lemon)

　　10 sprigs lemon thyme, left whole

　　1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped

　　

For vinaigrette

1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)

　　1/2 teaspoon Dijon mustard

　　1/2 teaspoon sea salt

　　1/4 teaspoon freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　

Make lemon oil

Step 1

In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).

　　

Make vinaigrette

Step 2

In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)