Salmoriglio Sauce is excellent for basting grilled fish, meat, or poultry, or as a condiment for dipping.
From http://www.ciaoitalia.com/seasons/season-2200/episode-2204/sicilian-lemon-olive-oil-sauce-isalmoriglioi
Makes about 3/4 cup
Ingredients:
Juice of 2 large lemons
1/2 cup extra virgin olive oil
1/4 cup hot water
1 clove garlic, minced
2 tablespoons minced parsley
1 teaspoon dried oregano
Fine sea salt to taste
Gound black pepper
Directions:
Combine all the ingredients except the salt and pepper in a medium size bowl and whisk until the ingredients are well blended. Add salt and pepper to taste. Keep refrigerated.
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Salmoriglio Sauce
Recipe by Tony
At http://thelostitalian.areavoices.com/salmoriglio-sauce/
This traditional Sicilian sauce is excellent with grilled fish, beef, bison, pork, and chicken; can be used as a finishing sauce on top of the meat just before serving or as a marinade or basting sauce.
Ingredients:
Juice from 2 fresh lemons
4 garlic cloves, finely minced
¼ cup fresh oregano, stems removed, finely chopped (or 1 tablespoon dried)
1 pinch kosher salt
1 pinch black pepper
1 handful fresh parsley, stems removed, finely chopped
2 tablespoons warm water
1 cup extra virgin olive oil
Directions:
In a mixing bowl, whisk all ingredients together except the olive oil.
Add the oil in a slow steady stream, whisking continuously until the mixture is emulsified.
Best when served fresh and slightly warm, but okay to rest at room temperature for a few hours before serving.
Store leftover sauce in refrigerator for up to two days.
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