MEYER LEMON RELISH RECIPES

MEYER LEMON RELISH RECIPE - ROB MILLIRON | FOOD & WINE

Meyer Lemon Relish Recipe - Rob Milliron | Food & Wine image

More Condiment Recipes

Provided by Rob Milliron

Total Time 20 minutes

Yield Makes about 1 cup

Number Of Ingredients 10

Ingredients

1 large Meyer lemon—peeled, peel very thinly sliced
1 shallot—1/2 minced, 1/2 very thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 garlic clove, minced
2 tablespoons minced chives
1 tablespoon finely chopped parsley
1/2 cup extra-virgin olive oil
Pinch of crushed red pepper
Salt and freshly ground black pepper

Steps:

Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl. Add the lemon peel, minced and sliced shallot, lemon juice, vinegar, garlic, chives, parsley, olive oil and crushed red pepper to the bowl. Season with salt and pepper and serve.

MEYER-LEMON RELISH RECIPE | MARTHA STEWART

Meyer-Lemon Relish Recipe | Martha Stewart image

With their thin, fragrant skins and low acidity, Meyer lemons are worth the splurge. This relish uses the whole fruit, which gets mellowed out by sauteed sweet fennel and onion. Serve alongside our Juniper-and-Gin Gravlax.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 Meyer lemons, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 small head fennel, finely chopped (1 cup)
1 small onion, finely chopped (1 cup)
2 teaspoons fennel seeds
Kosher salt
1/4 cup honey

Steps:

Cut lemons lengthwise into eighths; remove seeds. Thinly slice crosswise into pieces (you should have about 1 1/2 cups).
Heat oil in a large skillet over medium-high until shimmering. Add fennel, onion, fennel seeds, and a large pinch of salt. Reduce heat to medium; cook, stirring occasionally, until mixture is softened and just beginning to turn golden, 10 to 12 minutes. Add lemons, honey, and 1/3 cup water. Increase heat to high and bring to a boil; cook until reduced to a jammy consistency and liquid is almost completely evaporated, 4 to 5 minutes more. Transfer to a bowl; let cool completely. Refrigerate in an airtight container up to 5 days.

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