|An intense flavour of lemon, lime and lemongrass characteristic of the lemon myrtle we use with its high citral content.
Use in chocolate making and dairy desserts eg bavarois, anglaise, whipped cream etc. Add as a finishing flavour to sauces or cold blended condiments and dressings.
Lemon myrtle oil can easily be blended into mayonnaise and other emulsion sauces or just sparingly brush over cooked fish, seafood, chicken or vegetables.
Use at 0.5% or a teaspoonful per litre in dressings, sauces etc.
Suggested recipes using Lemon Myrtle Oil
Tasmanian salmon with soy Alpine Pepper dressing