Recipe: 3-Ingredient Roasted Lemon Sauce
Makes 1/2 cup
- 3 cloves
garlic, peeled and smashed
- 5 tablespoons
olive oil, divided
- 1/2 teaspoon
Arrange a rack in the middle of the oven and heat to 400°F.
Cut the lemons in half crosswise and remove the seeds. Place the lemons cut-side up in a small baking dish. Add the garlic and drizzle with 2 tablespoons of the oil.
Roast until the lemons are tender and lightly browned, about 30 minutes. Remove the baking dish to a wire rack.
When the lemons are cool enough to handle, squeeze the juice into the baking dish. Discard the lemon pieces and any remaining seeds. Pour the contents of the baking dish, including the garlic, into a blender or mini food processor. Add the remaining 3 tablespoons oil and salt. Process until the garlic is completely puréed and the sauce is emulsified and slightly thickened. Serve warm or at room temperature.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.