We hope you have a microplane grater (see page 290), because the quality of the lemon zest makes a big difference.
Recipe information
Yield
yields 3/4 cup
Ingredients
1 tablespoon grated lemon peel
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup sour cream
1/2 teaspoon salt
Preparation
Step 1
In a small bowl, whisk the ingredients until smooth and creamy.
Step 2
Keeps in the refrigerator for a week or more.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
