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Monday, July 1, 2024

Preserved Lemon Yogurt Sauce – Leite’s Culinaria


This preserved lemon yogurt sauce… well, let’s just say, it’s good on day one, better on day 2, and I can think of about 100 things it would be good with – and it couldn’t be easier. Combine the ingredients, blend, and taste for seasoning. That’s it. I had preserved lemons on hand so I used 1/4 of a large lemon. I refrained from rinsing the preserved lemon because the recipe called for salt.

To that, I added full-fat Greek yogurt and 10 oz of fresh dill. Next time I make this I’ll make 3 changes: 1) I’ll whiz it up in my Vitamix, not the food processor (I think it’s easier), 2) I’ll make it a day in advance, and 3) I’ll double the recipe and keep half for later in the week. It’s that good!

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