Salmoriglio Sauce

Ingredients

Black pepper

1/2 teaspoon, freshly ground

Salt

1/2 teaspoon

Extra virgin olive oil

1/2 cup

Fresh oregano

2 tablespoons, finely chopped

Fresh parsley

2 tablespoons, finely chopped

Garlic

2 cloves, minced

Lemon

juice of 1 large lemon

Instructions

1. In a small bowl, combine the lemon juice, minced garlic, chopped parsley, chopped oregano, salt, and freshly ground black pepper.
2. Slowly whisk in the extra virgin olive oil, taking care to pour in a steady stream while whisking continuously. This process helps to emulsify the sauce and create a smooth, well-blended consistency.
3. Taste and adjust the seasoning if needed. The sauce should have a nice balance of tartness from the lemon, aroma from the herbs, and a hint of sharpness from the garlic.
4. Use the Salmoriglio sauce immediately as a marinade for grilled meats or seafood, or as a dressing for salads. It's especially delicious with grilled swordfish, prawns, or chicken.
5. Store any leftover sauce in an airtight container in the refrigerator. The flavors will continue to meld and enhance over time, making it even more flavorful. Use within 1 week for best quality.