Celebrating Modern Jewish Living Through Food, Tradition, and Family
Perfect on fish, chicken, or as dip or marinade.
The Backstory: Lemon sauce is one of the most versatile sauces there is. It can completely change a dish from something very basic, like broiled salmon, for example, to something with a lot of kick, zest, and freshness. It has a pick-me-up quality because of the brightness of the citrus, that many other sauces just don’t offer. Lemon sauce is also perfect for salads, dips, as a marinade, or used as a condiment on sandwiches, the same way you’d use honey mustard or tartar sauce. More of the Backstory after the recipe…
- juice of 2 lemons
- 3/4+ cup olive oil or vegetable oil
- 1/2 tsp. Kosher salt
- 1/8 tsp. blackpepper
- 1 clove garlic, finely chopped
- 1-2 tsps. fresh herbs of your choice optional
Whisk the olive oil and lemon juice together in a medium bowl. Add the other ingredients and stir. Check the seasonings and adjust as necessary. Refrigerate until ready to serve.
…The Backstory continues: Because it pairs well with so many foods. once you master it, (which will take all of about three minutes) you’ll probably find yourself finding excuses to start using it more often. You can also enhance it with different herbs such as basil, rosemary, tarragon or dill–whatever you choose or happen to have on hand. It’s light, refreshing, and zesty.
This sauce stores beautifully in the fridge for about three days.