Salmoriglio

Name: Salmoriglio
Yield: Makes 150 ml
Cuisine: Italian
Ingredients: 90 ml extra virgin olive oil (preferably Sicilian); 1 garlic clove, crushed; 90 ml extra virgin olive oil (preferably Sicilian); 1 tablespoon chopped flat-leaf parsley; juice of ½ lemon; 2 tablespoons warm water; 2 tablespoons chopped oregano; salt and freshly cracked black pepper; salt and freshly cracked black pepper

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

What I adore about this Sicilian garlic, lemon and herb-oil sauce is the way so few ingredients can make something taste so good with fish. I have adapted this recipe from one I tasted on the beautiful island of Sicily. Drizzle it over char-grilled fish and poultry, or use it as a marinade for fish or shellfish.

Ingredients

90 ml extra virgin olive oil (preferably Sicilian)
1 garlic clove, crushed
2

Europe
Italy
Sauce
Gluten-free
Vegan
Sicily
Mediterranean

Method

Whisk the olive oil and garlic together in a bowl, then add the water and whisk to form a light emulsion.
Add the herbs and lemon juice and season to taste.