MAKES ABOUT 1 CUP
There is nothing that perks up flavors like lemons, but why think just a squirt will do when this easy to make velvety lemon sauce is more interesting and elegant. Use it on everything from sliced fresh tomatoes and fresh asparagus to grilled chicken, fish or pork. It is perfect on roasted Brussels sprouts too! Keep a jar in the refrigerator at all times.
4 large lemons, peeled and segmented
1 1/4 teaspoons sugar or honey
1 teaspoon salt
Grinding of black pepper to taste
1/2 cup Filippo Berio extra virgin olive oil
Put the lemon segments, sugar or honey, salt and pepper in a food processor or blender and pulse to a coarse consistency. Pour the olive oil in and whirl until the mixture is almost smooth; leave a little texture.
Transfer the sauce to a jar and store in the refrigerator.
This recipe is featured in show 1715, Brussels Sprouts — Cavolini de Bruxelles.
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