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
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.


Calories(approximate per serving): 475



{ 7 comments… read them below or add one }

Karyn March 8, 2010 at 6:49 am

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

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Joanne March 8, 2010 at 10:49 am

I love lemony sauces on things. I bet this would be great on chicken, with some capers tossed over the top!

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katerina March 8, 2010 at 10:56 am

Joanne – capers would be sooo good! Great plan.

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Deborah March 8, 2010 at 6:55 pm

I can think of so many things that this would go great with!

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Cindy K March 9, 2010 at 5:56 am

Yum! Looking to use this on many a grilled veggie this summer~ Thanks so much for sharing!

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Electra September 26, 2011 at 5:13 am

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.

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katerina September 26, 2011 at 7:29 am

@Electra – that sounds like a very good use for it!

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