Ladolemono literally translates from Greek as "oil-lemon", a bright, zesty emulsion of extra virgin olive oil, fresh lemon juice, and salt, sometimes with a pinch of crushed garlic, dijon mustard (which is what I like to add) or scatter of oregano. It’s essentially a rustic lemon vinaigrette but thicker and silkier, often brought together by whisking, shaking or a modern way of blitzing with an emersion blender until it’s golden and glossy. The flavours are simple but bold, the fruity creaminess of Greek extra virgin olive oil softened by the acidic lift of lemon, which makes it both refreshing and deeply comforting.

Greeks use ladolemono like a culinary Swiss Army knife, drizzled over boiled greens, grilled fish, roasted vegetables, beans, and chicken, or stirred into lentils and chickpeas to wake up humble dishes. It’s also the go to dressing for simple salads and a frequent finish for steamed greens like horta, adding brightness without masking the main ingredient.

Make sure to check out my Mediterranean Baked Fish Recipe as the perfect protein to drench with ladolemono sauce with.

My Ladolemono is also enjoyed poured over…

• Fig Leaf Roasted Snapper

• Roast Trout

• Whole Roast Chicken

• Greek Lamb Cutlets

• Briam (Greek Ratatouille)

• Gemista (Rice Stuffed Vegetables)