Ladolemono

September 9, 2010

Ladolemono - kvalifood.com

Ladolemono is the simplest and most useful Greek sauce – nothing more than olive oil and lemon juice shaken together into an emulsion. It is drizzled over grilled fish and meat, tossed with steamed vegetables, and used to dress warm legume salads. The basic version has two ingredients; the oregano version adds dried Greek oregano.

Makes ca. 180 ml

Ingredients

120 ml extra-virgin olive oil
60 ml fresh lemon juice (ca. 1.5 lemons)
salt, to taste
1 tsp dried Greek oregano (optional)
freshly ground black pepper (optional)

Directions

Combine the olive oil and lemon juice in a jar with a tight-fitting lid.

Add salt, and oregano and pepper if using.

Close the jar and shake vigorously for 15-20 seconds until the mixture turns pale and creamy. This means it has emulsified.

Taste and adjust: more lemon for oily fish, more oil for a milder dressing.

Use immediately or refrigerate for up to a week. Shake well before each use – it will separate.

Notes

The 2:1 oil-to-lemon ratio is a good middle ground. Go up to 1:1 for grilled oily fish (sardines, mackerel) or down to 3:1 for salads and steamed vegetables.
Shaking in a jar produces the best emulsion. Whisking in a bowl works but gives a thinner result.
Greek oregano (rigani) is more intense than standard dried oregano. If using regular oregano, increase to 1.5 tsp.
Optional additions within the Greek tradition: a small clove of minced garlic, 1 tsp Dijon mustard for a more stable emulsion, lemon zest, or chopped fresh dill or parsley.