Lemon Goop

by Unknown

A tangy and sweet lemon sauce that can be used to glaze cooked fish, seafood or vegetables.

Lemon Goop

  • Servings: 1 jar

The syrup can be used in marinades, rubs or even cocktails. This Lemon Goop is a versatile sauce that can add a tangy and sweet flavor to a variety of dishes. It’s a great way to use up those extra lemons and add a burst of citrus to your meals.

Ingredients


FOR THE GOOP AND SYRUP:

  • 6 large lemons
  • 1 ½ cups granulated sugar
  • 2 teaspoons fine sea salt


FOR THE VINAIGRETTE:

  • 6 tablespoons olive oil
  • 2 tablespoons goop syrup
  • 2 tablespoons goop
  • 2 tablespoons sherry vinegar
  • 2 tablespoons cider vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste

Directions

  • 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.

  • The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.