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Capturing the nuanced flavors of citrus zest in oil is an excellent way to quickly add it to various dishes. Using sous vide to infuse the oil is a great way to accomplish this. You can use any combination of citrus, depending on what is in season in your area. I normally choose a blend of the neutral tasting grapeseed oil with some olive oil to round out the flavors, but whatever oil you have on hand will work great.
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Preheat a water bath to 150°F (65.5°C).
Lightly scrub the outside of the citrus then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 1 to 2 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the oil and store in a sealed container. It will last for a week or two in the refrigerator.
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