Lemon: v. tr. "Lemon" means adding lemon juice to a preparation or drizzling it over a food at the time of finishing (see Aciduler). The term also means rubbing the surface of certain vegetables (artichoke hearts, celeriac, asparagus, Paris mushrooms) with half a lemon, or drizzling them with juice, to prevent them from turning black.
See also Citronner under Argot de bouche.
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