Yield 1 cup prepared
4 lemons, halved; plus halved, zested lemon from rub
1 garlic clove, minced
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley leaves
2/3 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley leaves
2/3 cup extra-virgin olive oil
Dip wad of paper towels in oil and oil
grate, holding paper towels with long-handled tongs. Place lemon halves
cut side down over hot side of grill. (I didn't do the oil on the grill and lemons turned out great).
Grill lemons until deep brown and
caramelized, 5 to 8 minutes. Transfer to bowl. While
chickens are grilling, squeeze 1/3 cup juice from grilled lemons into
bowl.
Using flat side of knife, mash garlic and salt into paste and add
to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley,
then slowly whisk in olive oil until emulsified.
Super delicious on Grilled Lemon Chicken and also on Salad
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