Ladolemono (Greek Lemon and Olive Oil Sauce)

A close-up of roasted potatoes, leafy greens, and a piece of white fish topped with lemon slices, as golden sauce is poured over the fish from a small white pitcher.

Ladolemono (Greek Lemon and Olive Oil Sauce)

A bright, zesty Greek ladolemono made with fresh lemon juice, extra virgin olive oil, and oregano. The easiest 5-minute sauce that elevates everything from fish to potatoes.

Course Sauces and Dressings

Cuisine Greek

Keyword lemon

Prep Time 5

Total Time 5

Servings tablespoons

Calories 80kcal

Author Maria Koutsogiannis

Ingredients

1 cup fresh-squeezed lemon juice (about 4 large lemons)
1 ¼ cups extra-virgin olive oil
2 tsp dried oregano
2 small garlic cloves
1 ½ tsp kosher salt
½ tsp ground pepper

Instructions

Add the lemon juice, extra-virgin olive oil, dried oregano, small garlic cloves, kosher salt and ground pepper to a large jar or a safe container for blending using an immersion blender.
Then, use the immersion blender to blend the ingredients until fully combined and emulsified (smooth). Taste and adjust seasoning if desired.

Video

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Notes

Store this sauce in an airtight glass container or jar in the fridge for up to 2 weeks.
After being stored in the fridge the sauce is likely to separate so remember to shake well before using.
Some of our favourite uses of this sauce:
- Dunk a large rosemary sprig in this sauce and then brush on lamb chops
- Use as a sauce on cooked fish
- Add dijon mustard and/or honey and use as a sauce on cooked chicken wings

Nutrition