This Lemon Capper Sauce recipe is the ultimate recipe for a summer treat and can be made in a matter of minutes.
You can use fresh leeks, as well as fresh rosemary, as long as you get them fresh from the garden, according to the makers.
Make Lemon Garden Sauce from an Omelet This recipe can be cooked on a stovetop, but the best time to do so is during a cold winter evening, when the temperature will fall.
You’ll need: 2 cups fresh leek, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, 1-2 cloves garlic, 1 1/4 cups water (about 2 1/3 cups)1/2 cup freshly grated ginger, 1 cup fresh rose, 1 teaspoon ground cloves2 teaspoons ground cuminFor the sauce:2 cups chopped fresh rose petals (about 1 1 / 2 cups)2 cups fresh ginger, sliced2 cups water2 tablespoons lemon juice2 tablespoons salt1/4 teaspoon ground black pepperFor the cheese: 2 tablespoons Parmesan cheese, sliced (about 3/4 cup)2 tablespoons butter, meltedFor the garlic grater: 4 cloves garlic , peeled and cut into 1/8-inch pieces1 tablespoon olive oil2 tablespoons fresh lemon juiceSalt and pepper to tasteFor the sour cream: 1 cup sour cream, cooled to room temperature1 cup sourdough starter, warmed to room temp1 tablespoon lemon or lime juiceFor the rosemary sprigs: 1 clove garlic, minced (about 4 ounces)1 1/16 teaspoon kosher saltFor the dressing: 1/6 cup rosemary leaves, plus 2 tablespoons (or more) of lemon juice and 1/10 cup olive oil1/8 cup finely chopped fresh lemon zest2 tablespoons olive or vegetable oilFor the casserole: 1 1 1, 2-inch cast iron skillet, heat to medium-high heat1 tablespoon butter (or margarine, coconut oil, or butter)1 cup chopped fresh herbs (or rosemary)1 tablespoon fresh lemon, zest, juice, or vinegarTo make the sauce1.
Combine the lemon juice with the lemon zests, juice and vinegar in a small bowl.2.
Combine all ingredients except the sourdoug starter and heat to a simmer.3.
Remove from heat.4.
Remove the leeks from the refrigerator and set aside.5.
Chop the leek into small cubes.6.
Add the lees to a bowl with the olive oil and garlic and stir to combine.7.
Add lemon zester to the mixture, and stir until all leeks are coated in the oil.8.
Season with salt and pepper.9.
Top with casseroles, cheese, rosemary or basil sprig, and serve immediately.