Preserved Lemon Sauce

By Sally Cameron on August 22, 2015

sauces and condiments, the daniel plan, vegetarian,


preserved lemon sauce|

So you started your jar of preserved lemons last week, right?  If so, keep this recipe handy so you can make this preserved lemon sauce in  few weeks.

If you happen to have preserved lemons, happily, you can make it right away. And if you did not start a jar yet, do so right away! It’s so easy, and you will love all of the things you can do with preserved lemons, like making this wonderful sauce.

The Power of Sauce

If I was a chef in a kitchen brigade, the classic hierarchy of positions in the kitchen, I would be a Saucier. The Saucier is the sauce chef. I love to make sauces.

A sauce can transform the simple into the special with just a dollop or a drizzle. A sauce can take a basic preparation in many different directions, to delight your tastebuds and make your eyebrows rise. Sauces are where its at.

And many of them, like my new preserved lemon sauce recipe, keep easily for a week in the refrigerator. So you can take a dish from basic and boring to over the top any night of the week. It might even get your kids to eat their vegetables.

How To Make Preserved Lemon Sauce

This sauce is made with preserved lemons; lemons that have been macerating in salt and lemon juice for 30 days.

Indispensable in Moroccan and Mediterranean cooking, preserved lemons have a unique flavor and silken texture. For how to make them, read here.

preserved lemon sauce|

To make the sauce, rinse one whole preserved lemon (4 ounces), skins and all, under water to remove excess salt. Discard any seeds. Place the lemon into a food processor or high speed blender. Add honey, lemon juice,  olive oil, garlic and water and puree into creamy sauce. That’s it.

preserved lemon sauce|
What To Do With Preserved Lemon Sauce

Preserved lemon sauce will keep for weeks in the fridge. How to use it:

  • Alongside seared halibut, cod or any mild white fish
  • With grilled shrimp or scallops
  • Over steamed vegetables like broccoli, broccolini, asparagus, or cauliflower

preserved lemon sauce|

preserved lemon sauce|
Print Recipe

Preserved Lemon Sauce

Preserved lemon sauce is good over mild white fish like halibut, cod and sole, or over simple steamed vegetables. It’s light, bright, creamy and lemony. The recipe uses preserved lemons. Start a a jar and patiently wait 30 days or buy them at speciality markets. Homemade are best, and there are many things you can do with a jar besides tis sauce.


  • 1 whole preserved lemon 4 ounces
  • 1/3 cup lemon juice
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 2 tablespoons mild honey
  • 2 tablespoons water
  • 1 large clove of garlic peeled and chopped fine


  1. Rinse the preserved lemon under running water to remove the excess salt. Pick out and discard any seeds. Place the lemon into a food processor with a steel knife or into a high speed blender. Add lemon juice, oil, honey, water and garlic. Puree the lemon mixture until it becomes a smooth, light and creamy sauce, about 2 minutes. If it’s too thick, add a little more water to thin.


Leave a Comment
Kathy | 09/30/2015 at 7:39 pm

I’ve waited for a month to make this delicious sauce. The timer on my preserved lemons finally went off today and, the first thing I did, was make this sauce and served it over chicken for dinner. My entire family LOVED it! The combination of sweet from the honey, salty and tangy from the lemons was like firecrackers going off in my mouth. These lemons are definitely worth the effort and long wait and this sauce is a great way to use them. Thanks Sally!

    Sally Cameron | 10/04/2015 at 12:42 am

    Thanks for the smile Kathy, and for reporting back. I really wondered how many people would try this because of the wait, but I just had to post it because it is so good. So happy that your family loved it!

David | 10/20/2015 at 12:01 pm

I want to try this. I feel like the flesh of the lemon is too salty? Should I not remove the flesh completely? When I made these 18 months ago I sure packed em with a lot of kosher salt

    Sally Cameron | 10/20/2015 at 1:30 pm

    Hi, use just as much salt as specified. I used sea salt, a pink Himalayan to be exact. And be sure to rinse the lemons after preserving and before using in the sauce. That helps get rid of excess salt. I also pick out the seeds, but I do use the flesh.

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