In a medium skillet (or saucepan) on medium heat, melt butter and lightly brown garlic cloves, about 4-5 minutes. Add peppercorns, lemon slices, herbs, and top with oil.
Turn heat to low and simmer for 15 minutes.
Cool. Strain with cheesecloth*. Add oil to a cruet, bottle, or mason jar and store in the refrigerator.
For Meat and Fish
In a medium skillet (or saucepan) on medium heat, melt butter. Add garlic cloves, peppercorns, lemon slices, herbs, bay leaves, and top with oil.
Turn heat to low and simmer for 15 minutes.
Cool. Strain with cheesecloth*. Add oil to a cruet, bottle, or mason jar and store in the refrigerator.
Notes
*Strain through cheesecloth multiple times to clarify the oil if desired.
Store infused oil for about 2 weeks in the refrigerator.
Freeze oil in ice cube trays for up to 6 months for the perfect sized addition to a sauteor stir fry.