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 Favorites
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.