Fresh and Puckery Lemon Sauce

Here is a sauce for my fellow lemon lovers, who crave sinking their teeth into lemon wedges even though they know it could ruin their enamel. Using an entire lemon—skin, pith, and flesh—gives this sauce its tangy, bright, floral scent and lots of texture. The pith will lend some bitterness, but it’s offset by the honey. It’s a tad abrasive, but I wouldn’t have it any other way. Feel free to change up the ingredients: Swap the ground pepper for a dried or fresh chile.

There are lots of ways to use this sauce: Stir into yogurt for a tangy dip. Toss with just about any roasted veg. Use as a marinade for fresh cheese, such as feta. Serve on top of braised meat or a rich stew. Or spoon over butter-slathered whole fish.

This recipe was excerpted from 'The Cook You Want to Be' by Andy Baraghani. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.