1] Zest and juice the lemons. Keep separate.
2] Place olive oil, 4 oz. lemon juice, 3 Tbsp. lemon zest, salt and black pepper in a stainless-steel mixing bowl. Mix thoroughly.
3] Transfer to a nonreactive covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F or below. Mix well before each use.
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