Lemon Sauce for Seafood

Step 1

1. Halve and seed Meyer lemons and blend them, periodically scraping down the sides of the blender to make sure everything gets incorporated.

2. Add simple syrup (I used a tablespoon of simple syrup for each lemon I used) and season with salt to taste.

3. Bonus: It will keep for the fridge for a few weeks.

Don't have Meyer lemons on hand? Barker says that the same technique works with regular lemons: Just peel the lemon and blanch the lemon rinds before blending the flesh and blanched peel with the simple syrup as directed above.

What you're left with is a sauce so glorious that no one will believe it took you less than 5 minutes to make. I use it almost exclusively on fish—a seared fillet of red snapper, a tangle of grilled octopus, or a few plump shrimp—but the sauce could easily be thinned out with olive oil and a bit of honey and transformed into a supercharged lemon dressing for salads, too.