Caramelized Lemon Jus
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium-high heat)
2
Grill lemon slices until charred, about 4 minutes per side
3
Transfer to plate; chop coarsely
4
Heat 1/3 cup olive oil in heavy medium saucepan over medium-high heat
5
Add shallots and sauté until translucent, about 5 minutes
6
Add sage leaves, garlic, and grilled lemon pieces with any juices, then sugar
7
Cook until shallots start to color, about 5 minutes
8
Add wine and vodka
9
Using long wooden skewer, ignite liquors and let burn off, about 4 minutes
10
Add beef broth; bring to boil
11
Reduce heat to medium; simmer until jus is reduced to 3 cups, about 15 minutes
12
Season with salt and pepper
13
DO AHEAD: Can be made 1 day ahead
14
Cover and chill
15
Rewarm before serving
16
Prepare barbecue (medium-high heat)
17
Grill lemon slices until charred, about 4 minutes per side
18
Transfer to plate; chop coarsely
19
Heat 1/3 cup olive oil in heavy medium saucepan over medium-high heat
20
Add shallots and sauté until translucent, about 5 minutes
21
Add sage leaves, garlic, and grilled lemon pieces with any juices, then sugar
22
Cook until shallots start to color, about 5 minutes
23
Add wine and vodka
24
Using long wooden skewer, ignite liquors and let burn off, about 4 minutes
25
Add beef broth; bring to boil
26
Reduce heat to medium; simmer until jus is reduced to 3 cups, about 15 minutes
27
Season with salt and pepper
28
DO AHEAD: Can be made 1 day ahead
29
Cover and chill
30
Rewarm before serving