Salmoriglio Sauce
Olive Oil and Lemon Sauce- ¼ tsp salt
- 4 Tbsp (60 ml) freshly squeezed lemon juice
- 1 tsp water
- 8 Tbsp (½ cup) (120 ml) extra virgin olive oil
- 1 clove garlic, finely chopped
- 1 tsp dried oregano
- 1 tsp parsley, roughly chopped (optional)
- a few rounds of freshly ground black pepper
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- In a bowl, dissolve the salt with the lemon juice and water.
- Add the olive oil and whisk until well emulsified.
- Stir in the chopped garlic, oregano and parsley, if using, and a few rounds of freshly ground pepper. Whisk to re-emulsify before serving.
Storage
Keep refrigerated in an airtight container for up to 2 weeks.Variations
- Jar Method: Shake ingredients vigorously in a closed jar in the same order as instructed above. Shake to re-emulsify before serving.
- Garlic - Pound to a smooth purée with a pestle, or by scraping it with a slanted wide blade of a knife.
- Parsley - Use on its own as a great substitute for oregano.
- Mint - Add a handful of fresh spearmint as an addition to, or substitute for, oregano. Peppermint has a stronger flavor. Experiment to see which you like best.
- Dill, fennel fronds, rosemary or cilantro can be used as a substitute for oregano.
- A touch of hot chili powder or flakes, although not traditional, will work for all you hot and spicy lovers.
- Capers - With firm, dense fish like swordfish or tuna. Note, capers can easily overpower more delicate fish such as sea bass.
- Dijon mustard - A nice touch, and can help keep the sauce emulsified longer. Mix in before adding the oil.
Nutrition Information
Serving: 6.5 oz | Calories: 127kcal (6%) | Carbohydrates: 2g (1%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Sodium: 292mg (13%) | Vitamin C: 9mg (11%) | Vitamin E: 2mg (13%) | Vitamin K: 18µg (17%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.