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Home Cooking 14

Blitzing whole citrus fruit for sauces, etc?

hennybee | Mar 16, 2015 01:48 PM

I've seen it in the Ottolenghi recipe where he quarters a whole orange, deseeds it, boils it down with honey, saffron and vinegar, then blitzes it into a dressing http://www.ottolenghi.co.uk/saffron-c... ... also this Saveur recipe where a whole lemon, uncooked, is blitzed with olive oil http://www.saveur.com/article/recipes... and then there is the whole lemon lemonade right here on chow (home of the sometimes dubious amazing tips) http://www.chow.com/videos/show/chow-...

What do we think of this trend? Is it craziness? Reviewers seem to be split between "it's amazing" and "it's bitter as hell". Anyone tried it? Is it really a feat of culinary alchemy or does it require so much fiddling and careful choice of fruit (thin-skin, sweet, Meyer lemons) that it is not such an "easy amazing tip"?

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