Sauces & basics

Ladolemono (lemon and olive oil sauce)

Emulsified sauce of olive oil and lemon, sometimes lightly thickened with cornflour, that coats fish, vegetables and grilled meats. It is inseparable from everyday Greek cooking and takes just a few minutes to make.

10 min
4 servings
Medium
Budget-friendly
🇬🇷 Greece

Made it? Rate this recipe

Save to favorites Add to my shopping list

Ingredients

1 Lemon (juice)
100 ml Extra virgin olive oil
1 tsp Cornflour (optional)
125 ml Cold water

Spices & seasoning

Salt
1 tsp Dried oregano

On the side

4 Grilled fish or vegetables

Nutrition facts

217 kcal per serving

Protein: 0.1 g
Carbohydrates: 1.2 g
of which sugars: 0.2 g
Fat: 23 g
of which saturated fat: 3.5 g
Fiber: 0.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Squeeze the lemon to get about 3 tablespoons of juice.
If you want a thicker sauce, dissolve the cornflour in 2 tablespoons of cold water.
In a small saucepan, heat the remaining water with the lemon juice and salt.
Add the dissolved cornflour and stir until the mixture thickens slightly, about 2 minutes.
Remove from the heat and whisk in the olive oil in a thin stream, whisking vigorously.
Add the oregano and adjust the salt and lemon to taste.
Serve lukewarm or at room temperature, spooning it over the dishes just before serving.