Name: Preserved Lemon–Almond Sauce
Total time: 25 min
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

Why This Recipe Works

For a brightly flavored sauce to spoon over grilled meats, roasted vegetables, and seared fish, we began by toasting sliced almonds in extra-virgin olive oil. We then stirred in pungent, briny preserved lemon. After balancing the flavors with lemon juice and sugar, we let the flavors meld for 15 minutes before serving.

Before You Begin

Sliced almonds provide a delicate crunch; do not substitute slivered or whole almonds. This sauce pairs well with Grilled Boneless Beef Short Ribs.

Instructions

Combine 1 tablespoon oil and almonds in 8-inch skillet; toast over medium-high heat, stirring constantly, until almonds are golden brown, 1 to 2 minutes. Immediately transfer to bowl. Stir in parsley, preserved lemon and brine, lemon juice, sugar, and remaining ¼ cup oil. Let sit for 15 minutes. Stir well before using. (Sauce can be refrigerated for up to 24 hours. Let sit at room temperature for 15 minutes before serving.)