Sicilian Oil and Lemon Sauce

Salmorigllo

Preparation info

  • Difficulty

    Easy

  • Serves about

    6

    Generously

Appears in

This sauce is used in Sicily and all over the south of Italy for brushing over food that is cooking on a grill It imparts a delicious lemony flavour and prevents the food from drying out It can be used for fish or meat, and is very simple to make. It can also be poured all over the cooked food just before you take it to the table.

Ingredients

  • 8 fl oz (250 ml) best-quality olive oil
  • juice of 2 lemons
  • 1 teaspoon dried oregano
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon chopped parsley

Method

Whisk the oil until it begins to thicken. Whisk in the lemon juice, then the orégano and the garlic and finally the parsley: the sauce should be thick and creamy. Keep it warm on the top half of a double boiler on a very low heat and use as required.

Variation

Beat together 8 fl oz (250 ml) olive oil with the juice of 2 lemons, 1 heaped teaspoon dried orégano, 2 peeled and chopped cloves of garlic and salt and pepper to taste.

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