Lemon Sauce Recipe

by katerina on March 8, 2010

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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Lemon Sauce Recipe

(1 cup)
Adapted from Ciao Italia Five Ingredient Favorites

2 lemons
1/4 cup olive oil
1/2 teaspoon salt
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.

Calories(approximate per serving): 475

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