Lemon Sauce

Salsa di Limone

Mary Ann Esposito

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 brussel sprouts too! Keep a jar in the refrigerator at all times.

Makes about 1 cup


4 large lemons, peeled and segmented
1 1/4 teaspoons sugar or honey
1 teaspoon salt
Good grinding black pepper
1/2 cup extra virgin olive oil


Put the lemon segments, sugar or honey salt and pepper in a food processor or blender, 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.

item recipe is featured in Episode 0 of Season 0.

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  1. Ann Brown's avatar

    Ann Brown

    | Permalink
    Thank you. I will keep this with my "best recipes" box. Love it


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