Juice of charred lemon
Great basis for a zesty dressing with a roasted accent.
Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.
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- Prick each lemon with a needle on one side.
- Place each lemon on the hot coals of a barbecue, with the pricked side up.
- Char the lemons until blackened on the bottom.
- Let the lemons cool, then cut them in half and juice.
- As a basis for a dressing or vinaigrette.
- A lovely base for a lemon beurre blanc.