Preserved Lemon–Almond Sauce

Name: Preserved Lemon–Almond Sauce
Yield: Serves 6 (Makes about 1 cup)
Ingredients: 5 tablespoons, extra-virgin olive oil, divided; 1/4 cup, sliced almonds, chopped; 1/2 cup, minced fresh parsley; 2 tablespoons finely chopped preserved, lemon plus 2 tablespoons brine; 2 tablespoons, lemon juice; 1/4 teaspoon, sugar

Side Dishes
Fruit
Quick
Sauces
Condiments

By Lan Lam ･ Appears in Cook's Illustrated September/October 2020, America's Test Kitchen TV

Almonds and extra-virgin olive oil balance the briny pungency of preserved lemons, a staple of Middle Eastern cuisine. Use the sauce to punch up everything from grilled or roasted meats to fish and vegetables.

SERVES 6 (Makes about 1 cup)

TIME 10 minutes, plus 15 minutes resting

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