This leftover citrus sauce is like a healthy mayonnaise and you should use it on everything:
Sterling eschews the muted flavor of pre-squeezed, bottled lemon juice, preferring the immediate intention of hand to dish instead. “If you squeeze, the flavor goes in, and you’re connected with that dish,” she says. “Just squeeze a lemon! It’s not that hard!”
With her leftover citrus hack, Sterling combines her love of citrus with this passion for produce—whether at work or home, fresh garlic and leftover herbs laying around can all get used up in this versatile base. And no matter the combination, Sterling swoons over the texture.,” she says. “I mean, who doesn’t? This has that same texture, but also a brightness that can really showcase something else.
Fill your container about halfway with water—just enough to grind the lemons smooth . As it blends, add a little honey to taste—Sterling adds a tablespoon of honey per four lemons. Then, once the honey is in, slowly drizzle in olive oil until it emulsifies creamy and shiny, to the point of a true aioli.
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