I’ve heard the stories of unkind mother-in-laws. The jokes and eye-rolls are also plentiful when such conversational topics spring up. But I can say that my husband’s mother spoils me in the best of ways. She’s thoughtful and sensitive and if there’s one thing I wish I could adopt from her, it’s her alacrity. Before you are able to finish a sentence, she’s already on her way to fulfilling whatever you need, whether you intended to ask for a favor or not. She has impeccable taste and a sensitive heart, and we miss our Sunday outings to Fish Grill. But when she visits us, we spend most of our time together around a table, usually at a restaurant.

That’s how I was introduced to preserved lemon spread. We went to a charming restaurant that had massive iron-framed windows overlooking a lush garden. The decor was warm and rustic and something out of a Pinterest board. And the food, it was well executed. I can’t remember what we ordered, a little bit of everything, but a smoked eggplant ravioli stands out in my mind. And preserved lemon spread. My first bite was smeared across crusty bread and I couldn’t help feel grieved I missed out on such deliciousness before that moment. But I was particularly excited at the burst of flavor that little condiment afforded. Each taste felt like a bright, perky sunny day. Full of brilliant energy. I was instantly hooked. When I made preserved lemons, it was with the intention of turning them into that spread I had tasted. I’m not sure this one is identical but I can assure you it’s impossible not to love it.

This preserved lemon spread is a versatile flavor boost. With a container waiting for me in the fridge, I know a teaspoon instantly livens up any dish. I add it to dressings. I top it on toasts (ricotta + this = bffs). I pair it with s’chug or tchina. Into a marinade or a cooked dish. It shows up everywhere I can bring it to. I’m thinking a sweet application would work well, too. If you give it a try first, let me know.

I suggest rinsing the lemons before you blend them, to remove some excess salt and balance the sweet, tangy flavor. Since the flavor largely depends on the lemons and how much they’re salted, taste and adjust the honey to compensate. It’s a trial and error type of thing. You’re going for a muted tangy taste, nothing actually sweet.

Preserved Lemon Spread

Ingredients

2 whole preserved lemons, pits removed

1 tablespoon honey

1 teaspoon olive oil

Directions

In a small food processor, blend the lemons, honey and olive oil. Add more honey if you want it to be sweeter. Transfer to a container and cover with a thin film of olive oil. Keeps in the fridge for up to 2 weeks.

Variations

Chile Pepper Lemon Spread

Ingredients

2 whole preserved lemons, pits removed

2 chile peppers, stem removed

4 cloves garlic

2 tablespoons olive oil

Directions

In a food processor, blend all ingredients until a smooth paste forms. Transfer to a container and cover with a thin film of olive oil. Keeps in the fridge for up to 2 weeks.