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