7 ounces extra virgin olive oil
1 ounce fresh lemon juice, strained for seeds
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
Add the lemon juice to the oil and mix. Add the salt and pepper (herbs, capers, etc.) and drizzle over steamed vegetables.
Lemon Caper Sauce:
2 teaspoon fresh Italian parsley, finely chopped
2 tablespoon capers
1/4 teaspoon crushed red pepper flakes
Add capers, herbs, and pepper flakes. Let flavors set up for 5 minutes before serving.
NOTE:
This incredibly simple sauce transforms cooked vegetables. The lemon brings out subtle flavors and the oil provides just enough sheen. I add the salt, pepper, herbs or capers just before or as I put it on the vegetables.
Make a pint or so at a time and keep it in the refrigerator. Microwave it for 10 seconds to liquefy the oil.