Throw a lemon—rind, pith, seeds, the whole shebang—into a blender with olive oil, blitz the heck out of it, and what do you get? A bright and bracing emulsion that’s terrific in everything: tossed with roasted potatoes, added to marinades, even mixed into pancake batter for some zip. Refrigerated, it can keep for three weeks, but it doesn’t last nearly that long in my house.

See the recipe for Roasted Potatoes with Lemon Olive Oil »

Carla Hall is cohost of ABC’s_The Chew _and author of_Cooking with Love (Atria Books, 2012)._