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Preserved Lemon and Bread Sauce Recipe

Preserved Lemon and Bread Sauce Recipe

Prep Time 5 minutes
Total Time 1 hour
Course Sauces, Dips & Spreads
Servings 6


  • #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


  • #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