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.

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