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Salmoriglio — Sicilian olive oil, lemon, garlic and oregano sauce
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Source: https://recipheon.com/en/recipes/snacks/salmoriglio-sicilian-olive-oil-lemon-garlic-and-oregano-sauce
About this recipe
Salmoriglio is a light Sicilian sauce made with extra-virgin olive oil, fresh lemon juice, raw garlic and oregano. It is pourable, distinctly tangy and intensely aromatic. In this simple version, dried oregano meets finely crushed garlic, while a little lukewarm water softens the sharpness of the lemon. All you need is a small bowl and whisk; brief whisking brings the sauce together, but it naturally separates over time. Mix it again before serving. The recipe makes six small sauce servings and takes about 20 minutes, including a 10-minute rest.
Ingredients
Salmoriglio sauce
80 g extra-virgin olive oil
40 g freshly squeezed lemon juice, weighed after straining out seeds and coarse fibers
30 ml lukewarm water
5 g raw garlic, weighed after peeling
1 g dried oregano leaves
2 g fine salt
0.5 g ground black pepper
Steps
Squeeze the washed lemon, strain through a small strainer and weigh 40 g juice without seeds and without coarse fibers. Finely chop the peeled garlic, then use the flat side of a knife to crush it into a fine paste. Have a small bowl and whisk ready.
Mix the lemon juice, 30 ml lukewarm water and all the salt in the bowl until the crystals dissolve. Add all the garlic, the dried oregano leaves lightly rubbed between your fingers, and the black pepper. Pour in all the measured olive oil in a thin stream, whisking vigorously for about 1–2 minutes. The sauce should be pourable, slightly cloudy and evenly combined, with fine bits of garlic and oregano.
AI-generated Let rest for about 10 minutes so the oregano softens and the aromas blend. Whisk vigorously again just before serving; the oil naturally separates from the juice. Serve in small portions, taking the liquid and seasonings together. The sauce is best made just before eating; immediately cover and refrigerate any unused portion and use within 24 hours. Mix again before serving it another time.
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