5 Ingredients or Fewer

Preserved Lemon Super Sauce

March 23, 2015
0 Ratings
  • Makes about 1 cup
Author Notes

This vibrant, creamy and easy-to-make sauce was conceived for use as a salad dressing, but it's really far more versatile than that. Try it as a sandwich spread, use it as a dip for raw or blanched vegetables, or toss it with boiled new potatoes for a citrusy take on potato salad. —lindsay | please pass the peas

What You'll Need
  • 1 wedge of preserved lemon (1 quarter of a lemon)
  • 1/2 cup full-fat Greek yogurt
  • 5-6 tablespoons extra-virgin olive oil
  • 2-4 tablespoons warm water
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  1. Rinse the preserved lemon to get rid of excess salt. Remove seeds, if there are any.
  2. Put all of the ingredients into a food processor and blender, using the smaller amounts of olive oil and water. Whir until well you have a combined and no large pieces of lemon remain.
  3. Taste. Adjust the flavor by adding the extra olive oil and water, if desired.
  4. The dressing can be used right away but the flavors meld and mellow a little if it is allowed to rest, tightly covered and refrigerated, for a few hours first.
  5. This dressing stores in the refrigerator for at least a week.

See what other Food52ers are saying.

  • Annie stader
    Annie stader
  • lindsay | please pass the peas
    lindsay | please pass the peas

2 Reviews

lindsay |. April 9, 2015
I'm so glad you liked the recipe, Annie. I love the idea of combining it with mango.
Annie S. April 9, 2015
I tested this sauce for the contest and found many ways to use it. I used it with mango in a chicken salad on homemade tortilla chips and it was spectacular . I also drizzled it on hardboiled egg wedges as a sort of deconstructed deviled egg. Thanks for the recipe!