Ladolemono - Greek Lemon Sauce

 

Ladolemono

1/2 cup fresh lemon juice
zest of one lemon
2 garlic cloves micro-minced
1 tablespoon Dijon mustard
1 teaspoon dried oregano
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper corns
1 cup olive oil

Whisk all ingredients except olive oil. Slowly drizzle olive oil into sauce till blended. Keeps for two weeks in an air tight container in the refrigerator. I'm going to use it over salmon and perhaps some cauliflower. Great for a marinade too. White rabbit to you all, hoping for good luck for all.