This sauce goes well on pasta or rice or chicken or fish. This recipe can be found on p. 22 of Mark Bittman’s How to Cook Everything.
- 4 tbsp olive oil or butter
- 1 tbsp minced onion, garlic, ginger, shallot, scallion, or lemongrass
- 2 tbsp lemon juice or mild vinegar (like balsamic)
- Salt and pepper
Over medium heat, combine the oil or butter in a small saucepan. When warm, add the onion and cook until it softens, about 1-2 minutes. Stir in 2 tbsp water and the lemon juice and sprinkle with salt and pepper. Allow it to bubble for another couple of minutes.
Herbed sauce: Before serving, add in 2 tbsp of chopped parsley, basil, chives, cilantro, or mint, or 2 tsp of tarragon, sage, oregano, or rosemary.