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.
1whole preserved lemon4 ounces
1/4cupplus 2 tablespoons extra virgin olive oil
1large clove of garlicpeeled 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 to thin.
Recipe from Chef Sally Cameron of AFoodCentricLife.com