This 3 Ingredient Grilled Lemon Sauce is a light, lemony vinaigrette perfect when you need a clean hint of flavor on fish, chicken, salads, pasta and roasted veggies.
Low in fat – high in flavor, this sauce brings a pop of freshness to every meal.
One of my absolute staple, most versitle sauces, it is amazing on grilled fish, roasted chicken, even veggies or as a fast and easy salad dressing! The options are endless. I like to make up a batch and keep it in a little jar in the fridge. Best part? Fast & easy in less than 5 mins to lemony goodness! Check out some favorite herb and cheese add-in’s below for easy dinner and side dish recipe variations…
| Prep Time | 1 minute |
| Cook Time | 10 minutes |
| Servings |
4-6 people
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Ingredients
- 4 Lemons, cut in half
- 4 Tablespoons olive oil Your favorite salad oil is great here
- Salt & Pepper to taste Salt really brings out the richness of the sauce so don't skimp
- Herbs {Optional} Optional: Basil, Parsley, Dill, Oregano, Cilantro, Tarragon
- Cheese {Optional} Feta, Parmesan, Romano, Cotija
Ingredients
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Instructions
- Pre-heat the grill on high.
- Cut lemons in half through the roundest part of the lemon. {seeds do not need to be removed}
- Place the lemons on the hottest part of the grill. {It should be hard to hold your hand over top of the grates for more than a couple seconds. }
- Close the lid, cook 10 minutes or until the lemons carmelize {brown on the edges} and start to soften up.
- Gently & carefully remove the lemons to a plate and allow to cool for a minute or two. Squeeze the juice into a small bowl and remove any lingering seeds.
- Mix with the oil, a little pinch of salt and pepper and wisk away! Remember, if you use Kosher salt or sea salt, it can take a bit for the salt to fully dissolve so try to avoid being impatient and over salting! Store in a mason jar or other tightly lidded container in the fridge. Keeps up to 2 weeks.
- OPTIONAL ADD-INS: Freshly chopped herbs or cheeses Favorites: Add grated Parmesan cheese (I love using a vegetable peeler when I have a block of cheese) and toss with fresh baby Arugula for a perfect salad. (I love this salad over top of grilled pizza) Feta & Fresh Oregano (Grilled Zucchini, Fresh Tomato Slices, over Pasta) Few shakes of Cumin, Fresh chopped Cilantro, minced Jalapeno & Fresh Crumbled Mexican Cotija Cheese (Toss with grilled corn, black beans, chopped tomatoes for a quick side salad) (Sub limes for lemons if you prefer) Dill & Shallots (Perfect drizzled on fresh fish, sliced avocados, over a lox + bagel) Basil (Perfect over a fast tomato + mozzarella salad)
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