PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Butteryard Preserved Lemon

Independent adaptation of a publicly published Edouardo Jordan recipe. Not affiliated with, sponsored by, or endorsed by Edouardo Jordan.

For greens, grains, and roasted vegetables.

Ratio

Ratio by volume: Olive Oil 160 ml, Moscatel Vinegar 160 ml, Water 160 ml
Olive Oil 160 mlMoscatel Vinegar 160 mlWater 160 ml

Ingredients

  • Pres. Lemon — 300 g preserved lemons, rinsed, seeds/spices removed
  • Olive Oil — 150 g (⅔ cup) EVOO
  • Moscatel Vinegar — 150 g (⅔ cup) Muscatel vinegar
  • Water — 150 g (⅔ cup) water

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Butteryard Preserved Lemon wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 5 national awards

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First run is small.

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Provenance

Edouardo Jordan. Southern / Seattle. Cited awards include: James Beard Best New Restaurant 2018 (JuneBaby).

Originally published as Preserved Lemon Sauce.

Adapted from a Edouardo Jordan recipe (Edouardo Jordan / Wine Spectator).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Edouardo Jordan / Wine Spectator (published as “Preserved Lemon Sauce”). Full citation lives in Provenance.

Companion jar