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 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 or more 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.
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.
What To Do With Preserved Lemon Sauce
Preserved lemon sauce will keep for weeks in the fridge. Here's ideas for 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
- 1 whole preserved lemon 4 ounces, homemade or purchased
- ⅓ cup lemon juice
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 2 tablespoons mild honey
- 2 tablespoons water
- 1 large large clove of garlic peeled and chopped fine
- 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 too thin. If too tart, try a little more honey. Adjust for your taste preference.