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Epicurious
Bon Appétit

Preserved Lemon Dip

4.4

(2)

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Preserved Lemon DipPornchai Mittongtare

Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish.

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

6 tablespoons red wine vinegar
6 garlic cloves, minced
3 tablespoons minced fresh Italian parsley
2 tablespoons minced anchovies
2 tablespoons minced cornichons
2 tablespoons harissa paste
Peel from 1 preserved lemon, rinsed, minced (about 1/4 cup)
1 teaspoon salt
1 1/4 cups vegetable oil
1 cup olive oil

Preparation

  1. Step 1

    Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving.

  2. Buying guide:

    Step 2

    Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).

TagsDipSauceSalad DressingSaladMoroccanNorth AfricanAfricanAnchovyFishSeafoodParsleyHerbs & SpicesDairy FreeGluten FreeNut FreeEasyMake AheadNo-CookBon Appétit
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