Ladolemono Sauce (Greek Lemon Garlic Sauce)

It sounds better in Greek, sure, but this is just a glorious combination of lemon + garlic + olive oil and it is awesome on pretty much anything savory. Chicken? yes. Fish? yes. Sweet potato fries? yes. Pasta salad? Yep. Tofu? sure. Kale salad? Absolutely. I mean, this is versatile enough to invest the money in the lemons and the time for the squeezing and whisking once a week.

Ladolemono Sauce

Yield: 3/4 - 1 cup

Ingredients

1/2 cup fresh lemon juice (roughly juice of 3 large lemons)

1 teaspoons dried oregano

1 large garlic clove, pressed

¾ teaspoon salt

¾ teaspoon black pepper

large pinch red paprika

¼ cup extra virgin olive oil

Instructions

Put the lemon juice, oregano, garlic, pepper and paprika in a bowl. Whisk to combine.

While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.

Use immediately, or cover and store air tight. If you are storing, remove from the fridge and let it come to temperature to loosen up the oil and allow this to be liquidy again.