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Lemon Sauce

Salsa di Limone

Mary Ann Esposito

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.

INGREDIENTS

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

DIRECTIONS

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.

item recipe is featured in Episode 1715 of Season 17.

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Comments

Ann Brown

January 30, 2011 at 5:14pm | Permalink

Is this sauce good to use as a salad dressing or is there another recipe on your website for lemon olive oil salad dressing?

Thanks
Ann

Paul Lally, Executive producer

February 7, 2011 at 2:53pm | Permalink

This is great for salads, too.

Paul

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Ann Brown

January 30, 2011 at 5:14pm | Permalink

Is this sauce good to use as a salad dressing or is there another recipe on your website for lemon olive oil salad dressing?

Thanks
Ann
Paul Lally, Executive producer

February 7, 2011 at 2:53pm | Permalink

This is great for salads, too.

Paul