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What to do with leftover liquid from preserved lemons?

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I'm thinking maybe salad dressing? It tastes sour and salty - like the lemons.

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  1. Ok so, I like Soup Plantation - And, It's lemon month there. Tonight, I had pasta with a lemon creme and caper sauce. It was great, light, refreshing, buttery and simple. Give this a try. :)KQ

    1 Reply
    1. re: Kitchen Queen

      Here's another idea, Marinade for chicken?? - then, outdoor grill - add orzo w/lemon and capers to side.

    2. Don't throw it away. It will make killer salad dressings, marinades, adds a bright spark to tomato sauce....

      1. i have leftover liquid from preserved lemons too... a cookbook i read said that it's good for up to a year? is that true? (i've had it for about 4 months because of what the cookbook said... in that case, the suggestion to use it as a marinade sounds like a great idea....

        thanks for asking this question btw, it never crossed my mind to post it here... and i've been looking at my jar everytime i open the fridge....

        1. Chicken and pasta suggestions great. Also excellent in salad dressings. Few other ideas:
          -Mix it up with tuna for a variation on tuna salad sandwich
          - Add to couscous to give it a kick.
          - Warm it up with a bit of butter and serve over sole.

          We make our own -- have never paid attention to how long it has lasted -- but does last for ages.

          1 Reply
          1. re: bite bite

            Add just a wee bit of sugar and some fresh chopped parsley, chives and mint and it is a nice cure for lox style salmon

          2. Don't know about you all, but sounds like good martini material to me!

            3 Replies
            1. re: TanQ10

              Oilyness of preserved lemons makes me wonder a bit about the martini idea. Flavor-wisen could be interesting but wonder if it might work better with an chunk of preserved lemon rather than the liquid...

              1. re: bite bite

                Hmm..you're probably right .. I was envisioning a Dirty Martini and using it instead of olive juice. With mint and enuf sugar on the rim, i'd drink it anyway. It might work better in a Bloody Mary though..

            2. This is probably totally crazy... but would it work for a lemon ice? I love salty + sweet, but maybe it's too salty.

              6 Replies
              1. re: dietfoodie

                Could be interesting. The only thing to keep in mind is that it's very olive oily -- so would need to be pretty creative to make it work. But moving into the dessert realm, your suggestion does make me think someone could make a pretty interesting polenta cake with preserved lemon.

                1. re: bite bite

                  I make my preserved lemons with only lemons and salt. I've never heard of adding olive oil. Enlighten me?

                  1. re: Pistou

                    I add the olive oil only when they are ready, just to cover them. It helps make a nice 'gunk' of the juice that you can use in a variety of ways. My recipe for making them (I always double it):

                    PRESERVED LEMONS

                    2 lemons, preferably organic
                    1/3 cup Coarse Sea Salt
                    1/2 cup freshly squeezed lemon juice
                    About 1/2 cup extra virgin olive oil

                    Scrub the lemons and dry them well. Cut each lemon lengthwise into 8 wedges. In a bowl, toss the lemon wedges, salt and lemon juice to coat the fruit. Transfer to a 2-cup glass container with a non-metal lid. Close the container tightly and let the lemons ripen at room temperature for 7 days. She the container daily to evenly distribute the salt and juices. To store, add olive oil to cover and keep in the refrigerator for up to 6 months.

                    1. re: Pistou

                      As Tom P, I add the olive oil afterwards to cover. In addition to the flavor, think it also acts as kind of a sealant to preserve longer. italian lemon cookie could be v yummy -- maybe w/a bit of rosemary on top...

                      1. re: Pistou

                        I get mine at a mid-eastern store. They are very lemony and are preserved in oil with very little salt. They are wonderful - much better than the pure salt version to my taste. But it is just a matter of taste.

                      2. re: bite bite

                        That's a good idea! I generally use olive oil whenever a recipe calls for 'vegetable oil' anyway (mostly because it's the only oil I really have on hand all the time). I wonder if some sort of italian lemon cookie would work?

                        (Like Pistou, I've only ever seen recipes using just salt. Never tried it, though!)

                    2. With the commercial Pacific salmon due to open next week, try slathering it on a side of salmon then plopping it on the grill. One of the best preps I've had.

                      1. As noted above, there is so much you can do with it. Use it in salad dressings (both viniagrettes and cream dressings), rub it all over a whole chicken to roast (with herbs and salt and pepper, also use it on the cavity with some onion inside), you can use it in any kind of marinade for fish or meat. I believe someone mentioned using it with pasta, with chopped parsely, that is a great idea. You can do the same with basil and parmesean cheese as well. I preserve my own all the time, it is extremely easy, and I tend to use the 'goop' almost more than the lemons themselves.

                        1 Reply
                        1. re: Tom P

                          Also so much more economical. A small jar of the stuff sells at WF for around $12...

                        2. These are such great ideas! And to think how much of that stuff I've tossed down the sink. :(

                          1. I've never made preserved lemons, but isn't the leftover liquid more than a little salty? If you have to rinse the lemons to remove the excess salt, I would imagine the liquid would be very salty too...no?

                            1 Reply
                            1. re: blondelle

                              Perhaps it is the amount of salt used? Try my recipe above. I have never had a problem with it being too salty.