Ladolemono (Greek Lemon Oil Dressing Sauce)

Name: Ladolemono (Greek Lemon Oil Dressing Sauce)
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Greek
Ingredients: ¼ cup (60 ml) fresh lemon juice, strained, from about 2 medium lemons, at room temperature; ½ cup (120 ml) extra-virgin olive oil, at room temperature; 1 clove (4 g) garlic, peeled and finely grated or pressed to a paste; 1 tsp (1 g) dried Greek oregano, crumbled between your fingers; ¼ tsp (1½ g) fine sea salt; ⅛ tsp (0.3 g) black pepper, freshly ground; ½ tsp (2½ g) Dijon mustard, helps the emulsion hold longer (optional)

From the MyKitchenBank Kitchen

Ladolemono is the classic Greek sauce of olive oil and lemon juice, whisked into a glossy emulsion with garlic and oregano. Spoon it over grilled fish, chicken, lamb, roasted potatoes or vegetables, or use it as a bright salad dressing.

Prep: 10 min
Cook: —
Wait: 15 min
Total: 25 min
Makes: About ¾ cup (180 ml), enough for 6 servings

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Steps

Before you start

Use fresh lemons (about 2 medium) and a good extra-virgin olive oil; with so few ingredients, both are what you taste.
Bring the lemons to room temperature, or microwave them for 10 seconds, to get more juice.
The sauce is best made 15 minutes ahead so the garlic and oregano can soften in the lemon juice.
Have a fine-mesh strainer ready to catch lemon seeds.

1
Juice the lemons
- Roll the lemons firmly on the counter, halve them and squeeze until you have ¼ cup (60 ml) juice.
- Pour through a fine-mesh strainer into a small bowl to remove seeds and most pulp.
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Ready when: Juice measures ¼ cup (60 ml) and has no seeds.
Tip: Pulp is fine in small amounts, but seeds make the sauce bitter if they are crushed.
2
Add the flavorings
- Add the grated garlic, crumbled oregano, salt, pepper and the Dijon mustard if using to the lemon juice.
- Stir with a whisk for 10 seconds.
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Ready when: Salt looks dissolved and the garlic is evenly dispersed.
Tip: Salt dissolves in lemon juice but not in oil, so add it now.
3
Let the garlic mellow
- Leave the bowl on the counter for 10 minutes so the acid softens the raw bite of the garlic and the oregano hydrates.
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Ready when: Oregano looks darker and plump, and the garlic smells less sharp.
4
Whisk in the oil
- Whisking constantly, drizzle in the olive oil in a thin stream, about 1 tablespoon at a time at first, then faster once it starts to thicken.
- Keep whisking 30 seconds after the last drop goes in.
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Ready when: The sauce is pale yellow, slightly thickened and opaque, with no pool of oil on top.
Tip: If you prefer, shake everything in a tightly sealed jar for 20 seconds instead.
5
Taste and adjust
- Dip a piece of bread or a lettuce leaf into the sauce and taste.
- Add a pinch more salt if it tastes flat, or a teaspoon of lemon juice if you want it sharper.
- Whisk again.
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Ready when: Bright and tangy up front with a smooth olive oil finish.
Tip: Tasting on food rather than from a spoon gives a truer idea of seasoning.
6
Serve
- Whisk or shake again right before serving, since the emulsion loosens as it stands.
- Spoon over hot grilled fish, chicken, lamb, roasted potatoes or steamed greens, or toss with salad.
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Ready when: Sauce is re-emulsified and glossy.
Tip: Pour it over food while still hot so it soaks in.

Good to know

Tips

The classic ratio is 2 parts oil to 1 part lemon juice; use 1:1 for a tangier sauce over fish.
Grate garlic on a Microplane so it dissolves into the sauce instead of leaving harsh chunks.
Rub the dried oregano between your palms to release its oils before adding it.
For a creamier, more stable sauce, whisk in 1 tsp warm water at the end.

Make ahead

"Make up to 3 days ahead and refrigerate in a sealed jar. Bring to room temperature for 20–30 minutes (olive oil turns cloudy and solid when cold), then shake well."

Storage & reheating

"Room temperature: up to 4 hours. Refrigerator: up to 3 days in a sealed jar because of the fresh garlic. Freezer: not recommended. To reuse, let it stand at room temperature until the oil liquefies, then shake or whisk."

Substitutions

dried Greek oregano → 2 tbsp finely chopped fresh parsley or 1 tbsp fresh oregano. Fresh herbs are milder and the sauce will keep a day less.
fresh lemon juice → Red wine vinegar for half of the juice. Gives a sharper, more tavern-style dressing.
garlic → ¼ tsp garlic powder. Milder and no raw bite; skip the resting time.
extra-virgin olive oil → Mild light olive oil. Choose it if a very peppery extra-virgin oil is too strong for you.