Oil and lemon sauce, called ladolemono or λαδολέμονο in Greece and pronounced lah-tho-LEH-mo-no, is a classic topping for grilled fish. The sauce can be used in many ways to enhance the flavors of all kinds of seafood, but you'll find many other uses for it as well.
Don't write it off if your family turns their collective noses up at fish. Use it on vegetables or on anything else that matches well with a light oil and lemon taste combination. It's basically a vinaigrette that can add a little zing to baked chicken, steamed broccoli or a bland salad. It's especially good with salmon.
- Juice of 2 lemons (approximately 4 tablespoons)
- 1/2 cup extra virgin olive oil
- 1 pinch sea salt
- Optional: 1 clove of garlic (minced or sliced)
- Combine all the ingredients in a blender. Blend on high for a few seconds until the sauce becomes thick and creamy.
- Add to your favorite fish, vegetable or chicken dish as seasoning.
Tips and Variations:
- If you don't have a blender, you can use a glass jar with a tight-fitting lid. Shake it vigorously until the sauce thickens to a cream consistency. Another option is to place all the ingredients in a mixing bowl and beat with a whisk.
- Serve the sauce on the side so your family or guests can add as little or as much of it as they like to their meals. But be warned -- the sauce will separate a little after it sits for a while. You might be best off serving a just small quantity of the sauce on the table, then you can re-whisk in the kitchen when you refill the serving bowl.
- You can also brush the sauce onto chicken breasts or fish fillets prior to cooking.
- A less authentically Greek version of this sauce adds 1 teaspoon of Dijon mustard.
- You can add a touch of oregano if you prefer.
- A word about the olive oil: Don't be tempted to substitute virgin olive oil or "regular" olive oil in a pinch. Virgin oil is produced in a similar process to extra virgin oil. It's "pure," not blended with other oils. The major difference is in the olives that are used to make it. Virgin oil is made from riper olives, resulting in about 2 percent acidity. Extra virgin olive oil has less than 1 percent acidity. What difference does it make? Virgin olive oil is good for cooking, while extra virgin oil is preferred for dressings like this one, or any time you might plan to use it in a recipe where cooking isn't required.