Preserved Lemon Sauce

Makes: About 1 Cup

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 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

Instructions

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.