How to make Lemon Pepper


Once you learn how to make lemon pepper from scratch, you will never buy it again.

Food tastes so much better with homemade lemon pepper.  Offering several homemade spice mix and condiment recipes for you to call your own.

How to Make Lemon Pepper

How to make Lemon Pepper

HOMEMADE LEMON PEPPER FROM SCRATCH

1/2 cup black peppercorns (or cayenne pepper, etc)
3 TBS dried lemon zest

Carefully remove the zest from the lemons using a zesting tool or vegetable peeler. The pith (white) part is very bitter and you don’t want that in your seasoning. Place the zest in a bowl.

Place the pepper corns on a cutting board and crack them by pressing down on a clean bottom of a heavy pot or pan. You don’t want them ground, just cracked in large pieces. Put in the bowl with the lemon zest.

Use a wooden spoon and mash the cracked peppercorns with the lemon zest. This releases the lemon oil so it combines with the cracked pepper better.

On a small baking sheet or piece of foil, spread the peppercorn/lemon zest mixture out and place in a 200 degree oven. Turn off the oven and let it dry out overnight with the door closed. (If you have a gas oven, just leave it in the oven overnight with the door closed; the pilot light will dry it out.)

The next day, pulverize the mixture in a spice grinder or clean coffee grinder. Store in a cool, dark area.



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NOTE:

Some of my recipes call for oil and for most of my life I used canola and vegetable oil as everyone else did.

I have changed to using organic and unrefined coconut oil, and olive oil. Organic butter and ghee is another option. Thanks!

Note: the main villains of hydrogenated oils that you want to stay away from are corn oil, soybean oil, cottonseed oil and canola oil.





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