Salmoriglio
Olive Oil, Lemon and Garlic Sauce

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.

That's it!

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Ciao-Ciao!
Adriana


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