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Epicurious

Meyer Lemon Cream

Ingredients

2 tablespoons finely diced shallot
1/4 cup Meyer lemon juice
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 1 tablespoon heavy cream
Kosher salt and freshly ground black pepper

Preparation

  1. Place the shallot, lemon juice, and 1/4 teaspoon salt in a bowl and let sit for 5 minutes. Whisk in the olive oil. Gently stir in the cream, add a few grinds of pepper, and taste for balance and seasoning.

Sunday Suppers at Lucques [by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved.. Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz. Teri Gelber is a food writer and public-radio producer living in Los Angeles. ](http://astore.amazon.com/epistore-20/detail/1400042151)
TagsCondimentSauceMeyer LemonLemonCitrusFruitShallotVegetableGluten FreeNut FreeVegetarian5 Ingredients or FewerEasyQuickNo-CookCookbooks
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