Lemon Goop and Vinaigrette Recipe (2024)

You're making 2 products, the syrup and the unfortunately named goop. Let's call it lemon paste. When you remove the lemon flesh from the membranes that hold the segments together, flick the seeds away. Simmer only the lemon flesh, zest, sugar, salt and water. She doesn't say so, but do it.Strain the lemon flesh and zest. That liquid is syrup. The solids get processed into paste. Use the paste spread on fish or veggies. Syrup is for vinaigrette, marinade, champagne, tequila, rum...

Help! Do we simmer for one hour with the lid on or off? I think off so that it thickens but I'd like to be certain.

Water is an ingredient too! I never understand why it’s not put on a list of ingredients for recipes but only appears in the directions.

I can't make sense of your step 4. Presumably straining the cooked syrup will leave behind both the remainder of the lemon segments and the seeds. It seems in step 4 that you intend to grind the seeds with the immersion blender. Is that correct?Also, you use 2c of water for the simmer, than just 1 tablespoon for the goop. What do you propose to do with the remaining syrup? I would expect that it carries much of the flavor.I think that your recipe may need some editing.

The word “goop” has been around for many, many years. It was not invented, nor is it owned, by Gwyneth Paltrow. You’re giving her way too much credit and power.I find the word playful and will happily use it. Apparently many commenters here don’t feel that cooking should be at all fun.

I used to make preserved lemon the traditional way but found that when I needed it, I was always out of it. SO, I started cutting a lemon, rind, pith, insides, everthing (remove seeds) into tiny cubes and cooking it with a little water, several tablespoons of salt and a tsp (or maybe a bit more) of sugar, adding water as neeed to keep it from cooking down too much. In about 30 minutes (sometimes less) I have a GREAT substitute for preserved lemons. I's like preserved lemon on demand!

The Goops have been around for a long time. Gelett Burgess wrote several books between 1900 and 1950. They have nothing to do with "so-called celebrities".Table MannersThe Goops they lick their fingers, And the Goops they lick their knives;They spill their broth on the tablecloth-- Oh, they lead disgusting lives!The Goops they talk while eating, And loud and fast they chew;And that is why I'm glad that I Am not a Goop--are you?

how would you make this if you did have preserved lemons?

The "goop" is the first 3 ingredients: 6 large lemons 1 ½ cups granulated sugar 2 teaspoons fine sea saltCooked down then strained for the "goop syrup", the "goop" is then blended to a puree - steps 3 and 4.

I will happily make it, but as I cannot abide by so-called celebrities and their weird products so I will call it jam or marmalade.

This turned out much better than I thought it would, especially given the unfortunate name. I used slightly less sugar, and if I make it again I will probably use even less. It kind of tastes like lemon curd or lemon jam, which is delicious, but I probably want something more savory if I'm going to use it on vegetables/fish. Great on toast though!

I've made preserved lemons & use them more extensively than I imagined. How would I make your goop using preserved lemons?

Dorie Greenspan, wrote an origin story about her Lemon Goop (published NYT 6/3/20) that some cooks may find helpful—in it, she goes into more detail about her process. ®i_id=71378569&segment_id=30155&te=1&user_id=96b734e7518db4859dad8ebffb64db02

Secrets to making preserved lemons:1. Use enough salt (~6% by volume), to hurt all microbes except the natural yeasts+lactic acid bacilli that ferment the lemons.2. Create totally anerobic conditions:a. Squish lemons down hard to pack tightly.b. Use the smallest glass jar (or several small jars) that *just* holds what you're making. c. Top with extra lemon juice+salt to remove air space between lemons and jar top.3. Keep jars in the sun to speed fermentation ("greenhouse effect").

I preserve lemons from my Meyer tree every year but can't figure out where to plug them into this recipe. Do I still cook with sugar into a syrup or go straight to the blender phase?

I made a half-recipe of the goop/syrup using 3 large lemons. Yielded a cup each of goop and syrup, 3 times more than expected, and the color, texture etc. looks just like the picture.If your yield doesn't jive with the recipe, chill out; you haven't done anything "wrong." When life gives you lemons...Syrup + brandy (with or without hot tea) would probably be a good cold or flu remedy.

Mysterious pantry condiments we called 'ju-jus' - lemon juju, ancho juju, China juju, Cuban juju..... all were savory combos of flavors that could travel all thru the kitchen....our lemon juju could instantly transform a simple lentil soup into Syrian Lentil Soup w Lemon, or a Lamb Braise into Medit. Lamb.... great time savers...

I have found both the goop and the syrup to be delicious and mysterious additions to... well... almost anything! Either one in salads and soups and almost any leftover or casserole or whatever that could use a little lift. The goop spread on toast or crackers or savory anything with cheese, or cold cuts, on sandwiches, especially when your fridge is bereft of things to brighten a sandwich or omelet or salad or frittata on a grey Covid day. Try the syrup in vodka or hot brandy...!

This is now my favorite dressing. I add a bit of Dijon mustard; it's a decent emulsifier and I like the flavor. Our standard Winter salad is lettuce, grated carrots and other root veggies, oil-cured olives, and Lemon Goop Vinaigrette.

Anyone freeze this? We are traveling in an RV and think if I freeze the “goop” and the syrup separately in ice cube trays it would be nice for cooking on the road.

I found that this produces quite a bit more goop than stated in the yield section. I filled three 4-oz jars with goop for Christmas goody bags and had a little left over. The remaining syrup is probably correct at about 3/4 of a cup. I am making again right now, so hope the second batch produces at least as much.

Can this be stored at room temperature or should it be refrigerated?

Cut the added sugar in half but still achieved nice carmelization by simmering the zest and fruit in water and salt as listed in the recipe, but half the sugar, for an hour. Then add 3/4 c. Stevia-based 1 to 1 sweetener, either dry, which requires a brisk whisk to avoid clumping, or dissolved in a little of the simmering liquid or lemon juice. Simmer for 20 more minutes. Syrup might be a bit thinner than full suger version, but still endlessly versatile. "Goop" needs a bit more liquid to puree.

How can I make this with preserved lemons? I have a jar full in my fridge just begging to be made into something delicious.

Also, produced about 1 1/2 cup of strained syrup. Tangy, lemon flavor but way too salty. I cut it with 1/4 cup of simple syrup from my bar - this should be OK to use in the vinaigrette or in marinades - I would add more simple syrup if I were to use it as a drink or co*cktail ingredient.

I used 5 preserved lemons to make this. Started off with 1 cup water (enough to cover the lemons), 1 cup sugar, and no salt. After 1 hour, removed from heat and added another 1/2 cup sugar (next time I'll start off with this much sugar). Pureed the fruit pulp and produced about 2/3 cup of "preserved lemon jam" (Gwyneth notwithstanding, "Goop" is the brand name of a waterless hand cleaner - great stuff for the workbench but can't call this "Goop"). The jam has a salty, savory taste.

Would it be possible to make this with lemon curd as a base?

Has anyone tried the vinegarette recipe? The proportion of oil to vinegar is mind boggling.

I have several jars of lemon marmalade that didn’t quite set up. This looks like a lovely purpose for my sad failure. Thanks, Dorie.

Labor intensive, but SO good! I’m going to make a bigger batch to give as gifts. I dried the peels and used them as potpourri with some lavender and rose petals.