Salmoriglio

Olive Oil, Lemon and Garlic Sauce

This is probably the most interesting of the Mediterranean sauces, inherited from Sicilian cuisine.

1 oz. fresh lemon juice
2 cloves garlic
4 oz. olive oil
1 tsp. oregano

Add lemon juice to a bowl, whip vigorously and add oil in a slow steady stream. Finish with minced garlic and oregano.

To achieve a good emulsion it is advisable to whip salmoriglio in a double boiler, or just combine all the ingredients, mix well and use as a sauce over grilled fish, meat and poultry.

There are many variations, some replace oregano with parsley, others add crushed tomatoes and many replace lemon with vinegar.