Mandarin oil

Mandarin oil

By
From
Marque
Makes
100 millilitres
Photographer
Stuart Scott

Ingredients

Method

  1. Peel 8 mandarins (or any citrus) with a very sharp vegetable peeler. Remove any pith from the mandarin peel with a sharp flexible knife – the pith will make the oil bitter.
  2. Place the mandarin peel on dehydrator trays and dry in a food dehydrator at 60ºC for 12 hours, or until crisp.
  3. Warm 100 millilitres light olive oil in a small saucepan and add the dried mandarin peels.
  4. Seal the mandarin peel and oil in a sous-vide bag and compress with moderate pressure. Cook in a water bath at 60°C for at least 6 hours or overnight. Remove from the water bath. Cool the oil, then strain through a coffee filter. Keep bottled and refrigerated until use.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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