recipes barefoot contessa

Preserved Lemon Dressing (Makes 2¾ cups)

Copyright 2013, Chef Joe Isidori, All Rights Reserved

Photo: Courtesy of Food Network

1 Preserved Lemons, store-bought or homemade, cut in quarters (see note)
1 pint of mayonnaise
½ cup rice wine vinegar

Place the ingredients in a blender and blitz until the sauce is smooth and creamy.

Note: To make homemade Preserved Lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days.