A tart, herby sauce inspired by Italian salmoriglio made with extra virgin olive oil, garlic and lemon juice. I make it at home with bee balm leaves from the garden. Makes 2 cups.
1cuppacked fresh oregano leaves, or bee balm leaves *see note
1large clove of garlic
½cuplight olive oil *see note
½cupextra virgin olive oil
¼cupwater
2tablespoonfresh lemon juice
Zest from one large lemon
Kosher salt and pepperto taste
Instructions
Smooth Sauce
Mix the two oils together. Bring a quart of salted water to a boil, add the parsley and cook for 5 seconds.
Remove the parsley and refresh in cold water. Squeeze the parsley dry and reserve.
Add the garlic, lemon juice, water, oregano and parsley to the blender. Begin pureeing the mixture, drizzling in the oils until the sauce is smooth and emulsified.
Double check the seasoning for salt and pepper then transfer the finished sauce to a container, stir in the lemon zest and refrigerate.
Traditional salmoriglio sauce
Traditionally the sauce is loose and not emulsified. To make it the traditional way, mince the garlic and herbs, put in a bowl with the water and lemon juice. Whisk in the oil, lemon juice and refrigerate until needed.
Video
Notes
Using
This is Excellent on fish, chicken, pork, delicate vegetables like roasted squash and potatoes, or as a compliment to dishes using summer produce, like tomatoes and corn, it would also be great mixed into mayonnaise.
Light Olive Oil
I blend extra virgin and light olive oil here for a balanced flavor. You can substitute mild-tasting olive oil, or your favorite salad oil here instead. You can also use 100% extra virgin olive oil.
Bee Balm
If you want to use bee balm leaves as I've done here, blanch them with the parsley to calm their flavor. Fresh oregano can be used as-is.