100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Lemon Oil© Copyright 2009. All rights reserved and enforcedThere are two types of Lemon Oil used for food. The first is not actually a Lemon Oil; it is instead Olive Oil infused with Lemon. See entry on Colonna Oils for one example of this. The second is a very strong essence of Lemon, stronger than Lemon Extract, which is cold pressed from lemon rinds and mixed with a neutral oil. It is sold in very small bottles. Be very wary of using more than 1/4 teaspoon in any recipe. Lemon Oil has better flavour than Lemon Extract, but still doesn't carry the real nuances that lemon zest would. A well-known brand in North America is Furst-McNess. Don't confuse either type of Lemon Oil with the lemon oil that is a furniture polish.
Also called: Essence de citron (French); Esencia del limón (Spanish)
See Also:Colonna Oils, Lemon Extract, LemonsOther entries for:FlavouringsAmbergris, Baker's Caramel, Bisto, Bovril, Extracts, Kitchen Bouquet, Lemon Oil, Liquid Smoke, Liquorice, Monosodium Glutamate, Neroli, Orange Flower Water, Osmanthus, OXO, Quassia Wood, Rose Water, Screw Pine, Vanilla |
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