I concocted a simple yet delightful dressing that effortlessly brings a burst of Mediterranean zest to anything it touches. With the subtle kick from the pepper and the optional garlic, it’s a versatile concoction that transforms everything from roasted veggies to fresh salads into a culinary masterpiece.
I adore making colorful sauces that do their darnedest to impact any dish, and my Ladolemono is no exception. This classic Greek sauce combines extra-virgin olive oil and fresh lemon juice, and, let me tell you, the punch it packs is probably more nutrient-rich than most of the dishes I drench it over.
(Don’t get me wrong; I love those dishes too.) Ladolemono, which in this house we use more like a dressing, gets livened up with a pinch of dried oregano and a hint of garlic, and I think the flavor is perfectly balanced.
Ladolemono Greek Olive Oil Lemon Sauce Recipe Ingredients
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- Extra-virgin olive oil: Rich in healthy monounsaturated fats; heart-friendly.
- Fresh lemon juice: High in vitamin C; adds tangy brightness.
- Dried oregano: Contains antioxidants; enhances Mediterranean flavors.
- Salt: Essential mineral; balances and enhances overall taste.
- Freshly ground black pepper: Adds mild heat; boosts flavor complexity.
- Garlic: Optional, but offers aromatic depth and health benefits.
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Ladolemono Greek Olive Oil Lemon Sauce Recipe Ingredient Quantities
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- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced (optional)
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How to Make this Ladolemono Greek Olive Oil Lemon Sauce Recipe
1. Prepare a mixing bowl or a glass jar with a tight-fitting lid for easy emulsification.
2. Add the 1/2 cup of extra virgin olive oil to a bowl or jar.
3. Combine 1/4 cup of fresh lemon juice with the olive oil, using freshly squeezed lemon juice for the best taste.
4. Stir in the teaspoon of dried oregano and let its earthy aroma envelop the mixture.
5. Place a 1/2 teaspoon of salt in the mixing bowl to better the flavors of all the ingredients.
6. Combine 1/4 teaspoon of freshly ground black pepper for spice.
7. If you wish, you can add 1 clove of minced garlic for an extra depth of flavor.
8. Vigorous mixing of the bowl’s contents with a whisk or shaking a tightly sealed jar is necessary for proper emulsification of the ingredients. The finished result should resemble a creamy mixture.
9. Taste test the sauce and make necessary adjustments to its flavor profile. This can involve:
Adding additional lemon juice if more citric tang is desired;
Adding more salt if it’s not quite seasoned enough;
Adding more pepper if you want more spice.
10. The moment is now to act as a dressing lavishly over any of the following: grilled meats; fish; vegetables; salads. Otherwise, the dressing will last a week in the fridge if the container is sealed. Remember to give it a good shake first, though.
Ladolemono Greek Olive Oil Lemon Sauce Recipe Equipment Needed
1. Mixing bowl or glass jar with a tight-fitting lid
2. Measuring cups
3. Measuring spoons
4. Whisk (if using a mixing bowl)
5. Garlic press or knife (if using minced garlic)
6. Citrus juicer (optional, for fresh lemon juice)
7. Spoon or small spatula (optional, for stirring ingredient adjustments)
FAQ
- What is Ladolemono used for?Ladolemono is a flexible sauce that is often employed to dress salads, grilled vegetables, fish, and meats, imparting a fresh and zesty flavor.
- Can I use bottled lemon juice instead of fresh?The best flavor comes from using fresh lemon juice. But you can use bottled lemon juice if need be, just make sure it’s of high quality. You don’t want to compromise on the flavor.
- How can I store Ladolemono?Keep Ladolemono in a sealed container in the fridge and it will last up to a week. If you haven’t used it for a few days, give it a good shake—that’s the only workout it gets.
- Is the garlic necessary?You can leave out the garlic if you want. It’s not necessary. It’s just an extra boost of flavor. The sauce is totally fine without it.
- Can I use fresh oregano instead of dried?Certainly! Here is the same material paraphrased:
You may use fresh oregano in place of dried. For dried oregano, use fresh. It is time to bring the flavor of the Mediterranean to your table. But in this experiment, you will fit the fresh herb into a situation where most people would use dried.
Ingredient: Oregano
Common forms: Fresh, dried
Flavor: Fresh oregano is a slightly milder, more delicate version of the punchy flavor you get from dried oregano. Use it when you want a flavor that is more subtle. What dried form lacks in fresh flavor it makes up for in potency.
- Is it possible to make this sauce vegan?Indeed, Ladolemono is a vegan dish since it incorporates no ingredients that are derived from animals.
Ladolemono Greek Olive Oil Lemon Sauce Recipe Substitutions and Variations
You can substitute 1/2 cup extra-virgin olive oil with avocado oil or grape seed oil for a lighter flavor.
If fresh lemon juice isn’t available, you can substitute it with 1/4 cup lime juice or white wine vinegar. They all measure the same.
1 teaspoon dried oregano can be replaced with dried thyme or dried basil to modify the herbal note.
1/2 teaspoon salt, adjusted to taste, can be sea salt or kosher salt.
1 clove garlic, minced (optional) can be substituted with 1/4 teaspoon garlic powder if fresh garlic is not available. 1/4 teaspoon garlic powder can replace 1 clove garlic, minced (optional) if fresh garlic is not available.
Pro Tips
1. Use High-Quality Olive Oil: The flavor of the olive oil is key in this recipe. Choose high-quality extra-virgin olive oil for a richer taste and superior emulsification.
2. Zest the Lemon: Before juicing the lemon, consider zesting it and adding the zest to the mixture. This will enhance the citrus flavor and add complexity to the dressing.
3. Warm the Oregano: Briefly warm the dried oregano in a dry skillet over low heat before adding it to the mixture. This can help release more of its natural oils and intensify its flavor.
4. Infuse the Garlic: If using garlic, consider mincing it and letting it sit in the lemon juice for a few minutes before mixing. This mild “pickling” can mellow the garlic’s sharpness and blend its flavor more smoothly into the dressing.
5. Adjust for Balance: After the initial mixing, taste the dressing with a small piece of lettuce or vegetable to see how the flavors interact beyond just the dressing. This will help you better judge the balance and adjust seasoning accordingly.
Ladolemono Greek Olive Oil Lemon Sauce Recipe
My favorite Ladolemono Greek Olive Oil Lemon Sauce Recipe
Equipment Needed:
1. Mixing bowl or glass jar with a tight-fitting lid
2. Measuring cups
3. Measuring spoons
4. Whisk (if using a mixing bowl)
5. Garlic press or knife (if using minced garlic)
6. Citrus juicer (optional, for fresh lemon juice)
7. Spoon or small spatula (optional, for stirring ingredient adjustments)
Ingredients:
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- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced (optional)
“`
Instructions:
1. Prepare a mixing bowl or a glass jar with a tight-fitting lid for easy emulsification.
2. Add the 1/2 cup of extra virgin olive oil to a bowl or jar.
3. Combine 1/4 cup of fresh lemon juice with the olive oil, using freshly squeezed lemon juice for the best taste.
4. Stir in the teaspoon of dried oregano and let its earthy aroma envelop the mixture.
5. Place a 1/2 teaspoon of salt in the mixing bowl to better the flavors of all the ingredients.
6. Combine 1/4 teaspoon of freshly ground black pepper for spice.
7. If you wish, you can add 1 clove of minced garlic for an extra depth of flavor.
8. Vigorous mixing of the bowl’s contents with a whisk or shaking a tightly sealed jar is necessary for proper emulsification of the ingredients. The finished result should resemble a creamy mixture.
9. Taste test the sauce and make necessary adjustments to its flavor profile. This can involve:
Adding additional lemon juice if more citric tang is desired;
Adding more salt if it’s not quite seasoned enough;
Adding more pepper if you want more spice.
10. The moment is now to act as a dressing lavishly over any of the following: grilled meats; fish; vegetables; salads. Otherwise, the dressing will last a week in the fridge if the container is sealed. Remember to give it a good shake first, though.
