Preserved Lemon Sauce

Preserved Lemon Sauce

Makes: About 1 Cup

Recipe by Lynmar Estate Chef David Frakes

1/4 cup extra virgin olive oil

2 Tbsp water

1 Tbsp unseasoned rice wine vinegar

2 Tbsp preserved lemon, chopped

2 Tbsp cold butter

1 Tbsp shallot, finely minced

2 Tbsp Kalamata olives, finely chopped

1 Tbsp parsley, chopped

1 Tbsp chives, chopped

1/2 tsp marjoram, chopped

salt & pepper to taste

1. Prepare all your ingredients in advance.
2. Add the first four ingredients (olive oil, water, rice vinegar, lemon) to a small saucepan over medium-high heat.
3. Bring to a gentle boil and then to a simmer until the solution is reduced by half. Remove from the heat.
4. Whisk in butter.
5. Add the remaining five ingredients (shallot to marjoram), salt & pepper to taste, and keep warm.
6. Serve atop your favorite fish or chicken.