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The juice from a fresh lemon, which is the best form of lemon flavor. Bottled lemon juice can be substituted if fresh lemons are not available.

An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

Juice extracted from fresh tomatoes by cooking them and then exposing the heated tomatoes to a process that separates the skins and seeds from the juice.

A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water.

Preserved lemons are used by many chefs today because of their distinct flavor and smooth texture. The lemons are preserved in a mixture of salt and lemon juice for approximately 25 to 30 days.

A process of adding an acidic solution such as vinegar, wine or lemon juice to foods as they are being prepared in order to tenderize, add flavor, or to create a sour or somewhat acidic flavor.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

Refers to a food ingredient that separates because of overheating or because an acidic ingredient has been added such as lemon juice to a milk or egg preparation.

A citrus drink consisting of lemon juice, water and some type of sweetener. Generally it is not a carbonated beverage.

A quick bread made from mashed bananas mixed with eggs, flour, sugar, lemon juice, shortening, and baking powder.

An Greek food dish traditionally made with a head of garlic, olive oil, lemon juice, vinegar, chopped almonds, and pureed or mashed potatoes.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

baba ghanouj, baba ghanoush, condiments, Middle Eastern foods, eggplant recipes,

A sweet and tart tasting beverage that is made from whole cranberries, flavored with sugar and processed into either a red or white colored juice.

The juice made from carrots blended into a liquid form. Carrot juice is often promoted for its nutritional benefits, since carrots are rich in beta-carotene and contain anti-oxidants, vitamins A, B, C, D, E, K, minerals iron, calcium, phosphorous, potassium, magnesium and other absorbable nutrients.

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A popular Middle Eastern dish consisting of chickpeas that have been mashed, olive oil, garlic, and lemon juice.

A classic Italian sauce that is made with tuna and anchovies that are puréed with egg yolks, lemon juice, olive and tuna oil, and seasonings.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.