Method

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

Add lemon juice to a bowl, whip vigorously and add oil in a slow steady stream. Finish with minced garlic and oregano.This is an emulsion akin to the more familiar mayonnaise.

To achieve a good emulsion it is advisable to whip salmoriglio in a double boiler.  But authentic Italian food is adjustable to taste, time, and the practical realities of lie, so you can also 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

Contributor: Two Blonde Ladies

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