Best 3 Lemon Emulsion Recipes
Lemon emulsion is a versatile ingredient that can be used in both sweet and savory dishes. It's easy to make at home with just a few simple ingredients, and it can be used to add a bright, citrusy flavor to everything from salad dressings to cocktails.
This article includes three recipes for lemon emulsion, each with a different flavor profile. The classic lemon emulsion is made with just lemon zest, sugar, and water. The Meyer lemon emulsion adds a slightly sweeter and floral flavor, while the lemon-lime emulsion is a refreshing twist on the classic.
Whether you're looking to add a pop of flavor to your favorite dessert or create a unique vinaigrette, lemon emulsion is a great option. With its bright, citrusy flavor and versatility, it's sure to become a staple in your kitchen.
GRILLED WHOLE FISH WITH LEMON EMULSION
In Greece, Mediterranean sea bass is known as "lavraki," and is considered a prized fish in Europe. Try this flavorful recipe from chef Jim Botsacos of Molyvos restaurant for your own Greek feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat a grill pan or grill to medium heat.
- Working with one fish at a time, use a sharp boning knife, to make a slight incision at the top of the dorsal fin just below the head. Continue making a slight incision, pushing the knife against the bone all the way down the spine and stopping just above the tail. The head and tail should remain intact. Turn fish over and repeat process on opposite side.
- Lay each fish parallel and make an incision from the top base of the head, scoring right down behind the gill. Repeat process on tail end. Turn fish and repeat on opposite side.
- Brush fish with olive oil and season with salt and pepper outside and inside the cavity. Lay fish inside a grilling basket and close. Place in basket or place fish, skin-side down, on grill and cook, moving occasionally, 10 to 12 minutes. Turn and continue cooking until skin is charred and crispy and flesh is opaque, 10 to 12 minutes more.
- Serve whole, garnished with chives and oregano and served with emulsion, or serve filleted by removing head and tail and reserve to use with fish. Using a thin knife, remove the rear of the dorsal fin, starting from where the base of the head was all the way to the tail, and place the knife at the base where the head was, lifting up the center bone. Once fish is opened, remove center bone using the knife or a small fork, remove bones from where the ribs would be, one at a time. Check to make sure all bones are removed.
- Arrange fish opened and butterflied on serving plate, drizzled with emulsion and garnished with chives and oregano. Place head and tail at either end of the fish to give the appearance of a whole fish.
LEMON EMULSION
Drizzle this citrus mixture over the Grilled Whole Fish dish from chef Jim Botsacos of Molyvos restaurant.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 5
Steps:
- Place lemon juice and mustard in a medium bowl. Using a small blender, blend until combined. With the blender running, slowly add olive oil. Add oregano and blend just to combine. Season with salt and pepper.
LEMON EMULSION
Categories Lemon
Number Of Ingredients 5
Steps:
- Place lemon juice and mustard in a medium bowl. Using a small blender, blend until combined. With the blender running, slowly add olive oil. Add oregano and blend just to combine. Season with salt and pepper.
Tips for Making Lemon Emulsion:
- Use fresh lemons for the best flavor and aroma.
- Grate the lemon zest finely to release the essential oils.
- Use a microplane grater or a zester to get the finest zest.
- Be careful not to grate the white pith, as it can be bitter.
- Use a food processor or blender to emulsify the oil and water.
- Start with a small amount of oil and gradually add more until you reach the desired consistency.
- Store the emulsion in a clean glass jar or bottle in the refrigerator for up to 2 weeks.
Conclusion:
Lemon emulsion is a versatile ingredient that can be used in a variety of recipes, both sweet and savory. It adds a bright, citrusy flavor and aroma to dishes. With just a few simple ingredients and a little bit of time, you can easily make your own lemon emulsion at home. So next time you're looking for a way to add a little something extra to your cooking, give lemon emulsion a try. You won't be disappointed!
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