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 this sauce.
1whole preserved lemon4 ounces, homemade or purchased
⅓cuplemon juice
¼cupplus 2 tablespoons extra virgin olive oil
2tablespoonsmild honeyoption, see note below.
2tablespoonswater
1largelarge clove of garlicpeeled and chopped fine
Instructions
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.
Notes
To reduce sugar, use this sugar-free honey made with monk fruit.Another tip: start with 1 tablespoon of honey and taste for sweet vs. tart balance. If yu want it sweeter, add that second tablespoon of honey,