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.
Lemon Sauce Recipe
(1 cup)
Adapted from Ciao Italia Five Ingredient Favorites2 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.
{ 7 comments… read them below or add one }