Rose petal sauce

Chef/co-owner Gayle Pirie
Foreign Cinema Restaurant, San Francisco

This sauce is feminine and fragrant—perfect for bold, meaty flavors such as grilled or roasted lamb, sausage, squab or quail. You can even drizzle over poached eggs.

Ingredients

2 cups pure olive oil
1 cup dried rose petals (purchase online or make them yourself)
2 tbsp. champagne vinegar
1 tbsp. chopped preserved lemon (purchase or make them yourself; view recipe)
1 tsp. minced garlic
Salt, to taste

Directions

Combine ingredients in a small bowl and stir well. Let sit 1 hour before using. Keep covered and refrigerated for up to 3 days.