Lemon Goop and Vinaigrette

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.

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 Manners The 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?

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!

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 salt Cooked 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. https://www.nytimes.com/2020/06/03/magazine/youll-put-this-on-everything.html?campaign_id=9&emc=edit_nn_20200605&instance_id=19111&nl=the-morning®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?