Preserved Lemon and Bread Sauce Recipe

Preserved Lemon and Bread Sauce Recipe

Prep Time 5 mins
Total Time 1 hr
Course Sauces, Dips & Spreads
Servings 6

Ingredients
  

  • #Makes about 2 cups#
  • 4 sourdough bread slices, crusts removed
  • 1 cup parsley leaves
  • 1 1/2 preserved lemons,
  • 1 /4 cup capers in brine, rinsed well and drained
  • Extra-virgin olive oil
  • Freshly ground pepper

Instructions
 

  • #This sauce brings lemony zing to lamb and poultry dishes. It tastes great on freshly baked crusty bread. It can also be served as a dip for crudites.# Remove fleshes of the lemons, rinse and dry them and then cut them into pieces. Blend the lemons and everything In the food processor.
  • Add enough oil to moisten. Taste and season with freshly ground pepper.
  • Let rest at least 1 hour before serving.
  • Thin sauce with water or lemon juice if too thick.
Keyword Sauce recipes