Meyer lemons are sublimely fragrant and slightly sweeter than conventional lemons - although I wouldn't bite into a whole one. They're a seasonal fruit, typically found November through March, although I have found them a little later some years. If Meyer lemons are not in season, substitute for regular lemons.
Makes scant 1/4 cup
2 teaspoons honey, preferably raw honey
2 teaspoons fresh Meyer lemon juice
2 Tablespoons good quality olive oil
2 cloves roasted garlic cloves smashed (recipe below)
Pinch salt
In a small, non-reactive bowl, whisk the honey and lemon juice together until smooth. Whisk in the olive oil and a pinch of salt. Add the garlic and let the mixture infuse for a least half-hour. Use immediately or refrigerate in an air-tight container for up to 2 weeks.
Roasted garlic:
Tip! You can roast just the cloves you need. But, roasted garlic is so delicious, I'd recommend roasting the entire head and using the rest of the cloves for another recipe:
Pre-heat oven to 400ºF. Slice the very top of the garlic head off . Place on a large enough piece of foil to cover, drizzle with 1 teaspoon olive oil, and wrap tightly. Roast for 30 minutes until the cloves are soft, caramel-coloured, and fragrant.
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