- 1 teaspoon white peppercorns
- 1 1/2 teaspoons coarse sea salt
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- 1/4 cup finely grated lemon zest (from 4 large lemons)
- 2 cloves garlic, smashed
Pulse the peppercorns in a spice grinder until coarsely ground. Add the salt and sugar and pulse a few more times. Transfer to a bowl and stir in the olive oil, lemon zest, and garlic. Microwave until hot but not boiling, about 45 seconds. Let cool.
Cook's Note: This rubinspired by jarred lemon-pepper seasoning, but oh- so-much fresheris incredibly versatile. We love the bright flavor it gives to fish, chicken, and vegetables. It will keep, covered and refrigerated, for a couple of weeks.
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