Lemon oil sauce or known to savvy Greeks as Ladolemono, is a simple yet delicious topping to use with most meats and veggies. How versatile! Let’s learn how to make Ladolemono:
If you’ re looking for a versatile and healthy sauce… look no more! This crazy easy (and dare I say ~ healthy???) sauce is just what you are looking for!
With just a few ingredients, there’s no end to what you can use your lemon oil sauce on. Try it as a marinade (grilled shrimp anyone?) or use it on a roasting chicken. How about a drizzle over roasted veggies or on some steamed broccoli? That’s a 5 Dog Farm favorite!
Fish, pork, salads… you can see the list is endless. So, check out the video and the recipe below and give it a try! I hope you love it as much as we do.
Great on just about everything, this all-purpose lemon oil sauce should be a staple in your cooking repertoire!
- 1 cup lemon juice – about 4 lemons
- 3 tbsp garlic puree – you can use my garlic confit recipe or fresh minced
- 1 tbsp Dijon mustard
- ¼ tsp dried oregano
- 2 tbsp kosher salt
- ½ tsp black pepper
- 2⅓ cups extra virgin olive oil
Peel your lemon rind (if using organic lemons) and dehydrate for later!
Squeeze your lemons, through a strainer, into a large mixing bowl.
Add garlic, mustard, oregano, salt and pepper into the same bowl and give a stir to combine.
Now, start drizzling your oil into the mixing bowl and using a whisk blend it into a combined emmulsion. You can also use an immersion blender or food processor. I just like less dish washing!
Transfer into a sealable glass containter. Your new lemon oil can keep for up to 2 weeks in the refrigerator.
I use about 1/4 cup for roasting meats or as an overnight marinade. Drizzle onto your roasted veggies or add to your favorite salad dressing or maybe even use as a stand alone salad dressing!
Do you have a favorite go to sauce?