This lemon sauce is a simple addition to cooked fish or roast vegetables. Although you could get the similar results with a vinaigrette, the lemon flesh gives a lovely texture to this sauce — it enhances not only the presentation but also adds extra tartness. Try coating asparagus in it and roasting it in a hot oven.
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Adapted from Ciao Italia Five-Ingredient Favorites
2 lemons
1/4 cup olive oil
1/2 teaspoon salt
pepper
1/2 teaspoon sugar
Segment the lemons. Add lemon segments, sugar and salt to a blender along with any extra juice you can squeeze from the lemons. Turn on blender to medium-high and combine. Add olive oil in a steady stream and pulse until well combined but it still has texture.
Kept in a sealed jar, this should last in the refrigerator for several weeks.
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{ 7 comments… read them below or add one }
i definitely would use this on fish. and probably chicken too. i love lemons and when i was little i used to suck on them. i bet my teeth are destroyed ha
I love lemony sauces on things. I bet this would be great on chicken, with some capers tossed over the top!
Joanne – capers would be sooo good! Great plan.
I can think of so many things that this would go great with!
Yum! Looking to use this on many a grilled veggie this summer~ Thanks so much for sharing!
This was the perfect basic lemon sauce I was searching for tonight for our Greek meal – and with no egg. You’re right – I coated asparagus in it and roasted it in a hot oven for 10 minutes and it was beautiful. I added boiled broad beans to the roast, and served it with baked rosemary potatoes.
@Electra – that sounds like a very good use for it!