Ingredients 120 ml extra virgin Greek olive oil 40-50 ml lemon juice Salt to taste TAGS DIPS – SAUCES LEMON SALADS GREEK Ingredients 120 ml extra virgin Greek olive oil 40-50 ml lemon juice Salt to taste Instructions In a bowl, mix the olive oil with the lemon juice. For a runny ladolemono, whisk briefly with a fork or whisk. For a creamy ladolemono, place the ingredients in a jar with a lid and shake vigorously, or use a hand blender. If using ladolemono on very fatty fish, you may increase the lemon juice to balance the flavor according to personal taste. Tips Choose a high-quality olive oil. Early-harvest olive oil gives a bright green color, a peppery flavor, and slight bitterness. Add any flavors you like: mustard powder or paste, Tabasco, oregano, parsley, thyme, rosemary, chives, lemon or other citrus zest, finely chopped capers, chili, cuttlefish ink, or sea urchin. If leftover, store in a glass jar in the refrigerator and shake well before using. TAGS DIPS – SAUCES LEMON SALADS GREEK
