Lidia's Lemon Sauce
(for vegetables)
Recipe By: Lidia Bastianich
Lidia's Family Table
2 Lemons
5 Garlic Cloves -- peeled
2 medium Onions -- cut into big chunks
1/2 teaspoons Salt -- or more to taste
1/4 teaspoons Peperoncino -- dried
2 tablespoons Olive oil
1 1/2 cups Water
Rinse and dry the lemons. With a sharp vegetable peeler or paring
knife, shave off the outer yellow zest in strips, taking none of the
bitter white pith, until you have about 1/2 cup of strips, packed
together. Juice some or all of the lemons, straining to remove seeds
and pulp, to get about 1/3 cup lemon juice.
Put the juice, strips of peel, garlic, onion, and salt in a 2 quart
saucepan; pour in the water and 1 tablespoons of the oil. Bring to a
boil, cover, and cook for about 20 minutes at a gentle boil. Remove
the cover and cook rapidly for 20 to 30 minutes, or until the overall
volume has reduced by half and the onion pieces are barely covered in
liquid.
Puree the warm sauce in a blender or food processor. With the machine
running, pour the remaining tablespoon of olive oil in a thin stream
to incorporate it into the sauce.
Taste the sauce and blend in salt if needed; reheat if necessary
before serving.
Store in the refrigerator.
Recipe Notes
Brussels sprouts are a love/hate vegetable. This Lemon sauce provides
a tangy counterpoint to the delicately caramelized green gold leave
of skillet cooked brussels sprouts. But use this lemon sauce on
whatever vegetable strikes your fancy.
Exported from A Cook's Books -- Recipe management for Macintosh
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