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charlie

REC: Lemon Sauce--we use this on brussel sprouts, but it would be good on string beans...

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Joined: Dec 16, 2005

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Posted to Thread #12752 at 1:41 am on Nov 26, 2008

Lemon Sauce

Recipe By :Lidia Bastianich

2 lemons
4 large garlic cloves -- peeled (4 to 5)
2 medium onions -- peeled and cut in wedges or big chunks (about 3 cups)
1/2 teaspoon salt -- or more to taste
1/4 teaspoon hot red pepper flakes
2 tablespoons extra-virgin olive oil
1 1/2 cups water


Rinse and dry the lemons. With a sharp vegetabole peeler or paring knife, shave off the outer yellow zest in strips, taking none of the bitter whit pith, until you have about 1/4 cup of strips , packed together. Juice some or all of the lemons, straining to remove seeds and pulp, to get about 1/3 cup of lemon juice.
Put the juice, strips of peel, garlic, onion and salt in a 2-quart saucepan; pour in the water and 1 tablespoon 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 20-30 minutes, or until the overall volume has reducedby 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 necessaarybefore serving. Store in the refrigerator

Source:
"Lidia's Family Table"
Yield:
"1 1/2 Cups"


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