Preserved Lemon Sauce

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

1 whole preserved lemon 4 ounces, homemade or purchased

⅓ cup lemon juice

¼ cup plus 2 tablespoons extra virgin olive oil

2 tablespoons mild honey

2 tablespoons water

1 large large clove of garlic peeled and chopped fine

Directions at afoodcentriclife.com

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