1 tsp mustard (optional, helps with emulsification)
Black pepper
1 clove of garlic (pressed, optional)
Memories
Ladolemono is the backbone of Greek cuisine. This simple emulsion of olive oil and lemon is drizzled over grilled fish, poured over steamed vegetables, and used as a dressing for salads. The preparation is incredibly simple, but the result is magical. The olive oil, robust and fruity, combines with the acidity of the lemon to create a creamy, bright yellow sauce. Oregano adds a savory note, and sea salt enhances all the flavors. It's a dressing that shows: Good cooking doesn't need complicated recipes, just excellent ingredients.
Directions
Step 1: Measure olive oil and lemon juice in a 3 to 1 ratio. This is the classic Cretan basic proportion.
Step 2: Add oregano, sea salt, and pepper.
Step 3: Pour everything into a sealable jar and shake vigorously until an emulsified sauce forms. Olive oil and lemon juice do not combine permanently, shake again just before serving.
Step 4: Taste and add more lemon or olive oil to your liking.
Step 5: Use immediately or store in the refrigerator. Shake repeatedly before each subsequent use.
