Yesterday I was infusing garlic olive oil with lemon slices for a creamy pasta sauce. I have done this in the past - I usually cut thin lemon slices and toss them into hot oil until they brown a bit. This time, though, it made the entire dish taste really, really bitter. It tasted a bit like the lemon peel itself, but it was very strong and infused the whole dish. I have never had this problem before. Any ideas on what the issue would be? (If it makes a difference, this was a spontaneous dinner and I grabbed a lemon from the corner store, so it probably wasn't great quality. I did rinse it, but briefly. The other things in the sauce were onions, mushrooms, creme fraiche, and oregano).
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Sale! Smart Cookware & Sharp Knives
The Illustrated Biographies of 16 1/2 Desserts
Marble: Stone Cold Stunners
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.