- 1 tsp. chopped fresh thyme
- Zest of 1 large lemon, removed in long strips with a vegetable peeler
- 1 tsp. chopped fresh rosemary
- 2 Tbs. extra-virgin olive oil; more as needed
In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using. Substitute the flavored o...