Salt-Preserved Lemons

As a child I could not get enough lime pickle from India. So when in Morocco I tasted preserved lemons for the first time, I fell in love. They improve almost any salsa, relish, chutney, or mayonnaise. They also flavor simple and compound butters and the sauces you can make out of them. The lemons are particularly good when mixed with mint, basil, or tarragon. And a teaspoon here and there of the liquid they are stored in will correct that “something is lacking” in almost any savory dish.</