Sicilian Oil and Lemon Sauce


Preparation info
  • Serves about


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

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.


  • 8 fl oz (250 ml) best-quality olive oil
  • juice of 2 lemons


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.