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.
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