Lemon sauce for fish and other vegetables

I got this recipe from Tătaru, who had learned it from a great chef, via internet. I tried it and it was a success from the first try. This made me think that you can learn things from the internet too, as long as you pay attention. For this sauce you need (in terms of kitchen utensils) a blender with a cup, a knife for peeling vegetables or a peeler. I’m afraid the usual vertical blender might not get the job done, due to its low speed. However, it might work. Try it. At the most, you’ll just lose some lemon zest and a bit of olive oil.
Things begin like this: thoroughly wash 5-6 lemons and peel them. You need only the yellow part, not the white one.

Put water to boil in a small pan or pot. Add the lemon zest to the boiling water and leave them for one and a half to two minutes. Drain the water from the peels. Repeat this operation 5-6 times. This is important for two reasons: the lemon zest loses its bitter flavor and the wax on the surface of the peels disappears. Keep in mind: introduce the peels into the water just when it starts to boil.

Put the lemon peels in the blender bowl. Pour 50 milliliters of oil and 50 milliliters of water. Add a pinch of salt and a pinch of sugar.

Squeeze the juice from half a lemon.

Turn on the blender, first on low speed, and after 20-30 seconds, on high speed. Let it blend for a minute and a half or two minutes, on high speed (I admit, if I hadn’t woken up one day with Vitamix at my doorstep, I wouldn’t have tried this recipe too soon).

The perfectly emulsified, fine and flavored sauce is ready.

Obviously, it can be made from oranges, tangerines, Minneola tangelos, clementines, limes.

Is sieving the sauce mandatory? No, but it helps.

Due to the mechanical friction, the sauce will be warm. Lukewarm. Put it in a well sealed container, in the fridge. It can be stored like this, stable and homogenous, for two days (or even longer, but I’ve never kept it for more than two days).