epicurious
Fresh and Puckery Lemon Sauce
This is an easy lemon sauce recipe for lemon lovers. It's great mixed with yogurt, dolloped over roasted vegetables, or slathered on fish.
👥 1 Servings👤 Andy Baraghani📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Trim and discard the knobby ends from the lemons (they’re tough). Quarter each lemon lengthwise to get four wedges. Using a chef’s knife, cut out the core and seeds. Thinly slice each wedge, including the pith and peel, then finely chop everything into bitsy pieces smaller than the size of a pea. You should end up with a messy pile of chopped lemon, with no large chunks remaining.
2
Scoop up the lemon mess and juices from the cutting board and transfer to a medium bowl. Add the shallot and a pinch of salt and let sit for ⏱️ 10 minutes to soften the shallot. Stir in the olive oil, parsley, and honey. Season with more salt and a few turns of pepper to taste. The sauce should be boldly lemony and tangy. The sauce keeps, covered and refrigerated, for up to 3 days.
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