Bouteillan Olive Oil Vinaigrette

Ingredients:

– Yellow lemons

– Sichuan pepper

– Bouteillan olive oil

Preparation:

1. Cut the lemons in half.
2. In a bowl, mix with Bouteillan olive oil and a pinch of Sichuan pepper.
3. Preheat oven to 160°C.
4. Place the lemons, olive oil and Sichuan pepper on a roasting tray and cover with aluminum foil.
5. Place the tray in the preheated oven and bake for 30 minutes.
6. Once cooked, remove the tray from the oven and leave to cool.
7. Next, pass the lemon, olive oil and Sichuan pepper mixture through a sieve to recover the juice while separating the solid citrus.
8. Whisk to create an emulsion.
9. Your lemon and Sichuan pepper vinaigrette is ready to be used to season your dishes.