Preserved Lemon Dip
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/2 cups
- 1 teaspoon salt
- 1 1/4 cups vegetable oil
- 1 cup olive oil
- 6 garlic cloves, minced
- 2 tablespoons harissa paste
- Carbohydrate 0 g(0%)
- Cholesterol 1 mg(0%)
- Fat 25 g(38%)
- Fiber 0 g(0%)
- Protein 0 g(1%)
- Saturated Fat 2 g(12%)
- Sodium 80 mg(3%)
- Calories 225
Preparation Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving. Buying guide: Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).
Preparation Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving. Buying guide: Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).
