Salmoriglio (Sicilian Olive Oil, Lemon and Oregano Sauce)

Salmoriglio is Sicily’s go-to sauce for grilled fish, swordfish, and lamb: just olive oil, lemon, garlic, and oregano whisked together until it turns pale and creamy. It takes five minutes and turns anything off the grill into something bright and herby.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 tbsp chopped fresh oregano (or 2 tsp dried)
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp warm water

Instructions

1. Warm the olive oil
   Gently warm the olive oil in a small saucepan or microwave until just warm to the touch, not hot.
2. Whisk in the lemon juice
   Slowly whisk the lemon juice into the warm oil in a steady stream until the mixture turns pale and slightly thickened.
3. Add the aromatics
   Whisk in the garlic, oregano, parsley, salt, and pepper.
4. Loosen with water
   Whisk in the warm water a little at a time until the sauce is smooth and pourable.
5. Rest briefly
   Let the sauce sit for 10 minutes so the flavors meld before serving.
6. Spoon over grilled food
   Serve warm or at room temperature spooned generously over grilled fish, meat, or vegetables.

Whisk again just before serving, since the sauce separates as it sits.