Meyer Lemon Sauce
This Meyer lemon sauce ONLY works with Meyer lemons because their peel is incredibly thin and the pith (bitter white between the flesh and peel) is light.
Prep Time 10 minutes
Servings 4 servings
Calories 122 kcal
Ingredients
- 1 Meyer lemon
- 1/2 teaspoon kosher salt
- 2 tablespoons water
- 1/4 cup extra light virgin olive oil
Instructions
-
Wash the Meyer lemon and cut it in half.
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Put both halves of the Meyer lemon, salt, and water into a high powered blender. Yes, peel, seeds, and all.
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On medium to high speed, slowly add the olive oil in a thin stream.
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Add water and blend a little more. If necessary add more water so that it is thick but still pourable.
-
Strain sauce through a fine mesh sieve.
Recipe Notes
This sauce can be made ahead of time and refrigerated in an air-tight container for 7 days or frozen for up to 3 months
Nutrition Facts
Meyer Lemon Sauce
Amount Per Serving
Calories 122
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Sodium 291mg13%
Potassium 12mg0%
Carbohydrates 1g0%
Fiber 0.04g0%
Sugar 0.3g0%
Protein 0.04g0%
Vitamin A 1IU0%
Vitamin C 4mg5%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.