LEMON GOOP AND VINAIGRETTE
The first time I made this lemon concoction, I called it "goop," and still haven't found a better name. My inspiration was an offbeat lemon jam I'd had in a Paris bistro. The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preserved lemons. Haunted by the flavor and not patient enough to wait a month for lemons to cure, I cooked ordinary lemons, some with their peel, in a sugar-and-salt syrup, then blended them into a kind of marmalade, the goop. It's excellent swiped over cooked fish, seafood, chicken or vegetables. The syrup, fragrant and full flavored, is terrific in marinades and great mixed with a little goop, sherry and cider vinegars, honey and oil to make a vinaigrette for beans, grains and hearty salads. I guess that goop is technically a condiment, but I call it a transformer. It's that good.
Provided by Dorie Greenspan
Categories condiments, salads and dressings
Time 2h
Yield 2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette
Number Of Ingredients 10
Steps:
- Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
- You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
- Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
- Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that's thick enough to form a ribbon when dropped from a spoon.
- Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
- Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.
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angela bretton
[email protected]This dressing is the perfect way to use up leftover lemon juice. It's also a great way to add some extra flavor to a salad.
KHOKHAR hanif
[email protected]I've tried a lot of vinaigrette recipes, but this one is my favorite. It's the perfect balance of flavors.
Mahmud Khan
[email protected]This dressing is the perfect way to add some extra flavor to a salad. It's also really easy to make, which is a bonus.
Carol Pearl
[email protected]This dressing is so easy to make, and it's so delicious. I've used it on salads, grilled chicken, and even roasted vegetables. It's always a hit.
Corey Barlow
[email protected]I love the combination of flavors in this dressing. It's tangy, sweet, and savory all at the same time.
Vinitvikas Vinitvikas
[email protected]This dressing is a great way to use up leftover lemon juice. It's also a great way to add some extra flavor to a salad.
Tariro Tachiona
[email protected]I've tried a lot of vinaigrette recipes, but this one is my favorite. It's the perfect balance of flavors.
Dipraj Pyakurel
[email protected]This dressing is a great way to add some extra flavor to a salad. It's also really easy to make, which is a bonus.
Lala Bear
[email protected]I'm not a big fan of vinaigrettes, but this one is really good. It's light and flavorful, and it doesn't overpower the salad.
Charice Blunt
[email protected]This dressing is amazing! It's so easy to make and it tastes like it came from a restaurant.
Shaf Qat
[email protected]I was looking for a new vinaigrette recipe and this one fit the bill perfectly. It's light, refreshing, and flavorful. I'll definitely be making this again.
Just me Taro
[email protected]This dressing is the perfect balance of sweet and tangy. I love it on salads, but it would also be great on grilled chicken or fish.
Salman Sajid
[email protected]I've made this dressing several times and it's always a hit with my family and friends.
Lugo Mustafix
[email protected]This is my go-to vinaigrette recipe. It's so easy to make and it always turns out delicious.
Thathsarani Perera
[email protected]I love the bright, tangy flavor of this dressing. It's perfect for a summer salad.
Simon James
[email protected]This dressing is so versatile! I've used it on salads, grilled fish, and even as a marinade for chicken. It's always a hit.
KHALED MOHAMMED
[email protected]I'm not usually a fan of vinaigrettes, but this one is delicious! The lemon goop adds a nice sweetness and creaminess that balances out the acidity of the vinegar.
Sujon Mazi show
[email protected]This is my new favorite vinaigrette recipe. It's so easy to make and it goes with everything. I've used it on salads, grilled chicken, and even roasted vegetables.
magic MIKE
[email protected]I made this dressing for a party last weekend and it was a huge hit! Everyone loved the tangy, flavorful dressing. I will definitely be making this again.
Samantha Tiutus
[email protected]This lemon goop and vinaigrette recipe is a keeper! The flavors are so bright and fresh, and it's the perfect dressing for a summer salad. I especially love the addition of the shallots and capers, which give it a nice savory edge.