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for sweetness. No peeling, zesting, or blanching. Just cut the Meyers in half, flick out any visible seeds, and blend. The sauce doesn't even require olive oil to emulsify it, thanks to the natural oils found in the lemon's skin. "If you get good Meyers, they retain a nice bitterness since you don't cook them," he said. The result is a spot-on balance of sweet and sour.
What you're left with is a sauce so glorious that no one will believe it took you less than 5 minutes to make. I use it almost exclusively on fish—a seared fillet of red snapper, a tangle of grilled octopus, or a few plump shrimp—but the sauce could easily be thinned out with olive oil and a bit of honey and transformed into a supercharged lemon dressing for salads, too.
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