pronounced lah-tho-LEH-mo-no, is a beautiful and bight Greek lemon sauce.
ingredient / amount / preparation
olive oil / 1/4 c
fresh lemon juice / 1/4 c
cracked pepper
sea salt
optional
dijon mustard / 1 tbsp
garlic / 1 tsp / minced
- cut lemon in half and squeeze into a measuring cup until its 1/4 c. add olive oil and dijon mustard and garlic if using, and whisk.
- season with salt and pepper
sassy notes
suggested tools
chef knife
whisk
measuring cup
measuring spoon
personal thoughts…
i love this sauce on grilled/broiled seafood and vegetables. the dijon mustard and garlic are optional because i’ve made this without those ingredients and its still extremely tasty. if you need to make a larger batch of this, just remember the rule of thumb is equal parts lemon to olive oil. i also made this with meyer lemons, which can be nice if you are wanting a slightly sweeter/less acidic vibe.
