LADOLEMONO

Makes 4 cups

It may sound chef-y but here goes: Store this super-simple Greek sauce in a squeeze bottle and you will use it all the time. I find I want to drizzle the tangy, unctuous lemon-oil sauce on just about everything; it makes a more exciting dressing than just a squeeze of lemon. Toss with some blanched vegetables for an instant side dish, spoon it on top of grilled meats, pork, and chicken, or use it as a marinade for any protein.

1 cup lemon juice

3 tablespoons Garlic Puree (here)

1 tablespoon Dijon mustard

¼ teaspoon dried oregano

2 tablespoons kosher salt

½ teaspoon black peppercorns, ground very fine

2⅓ cups extra virgin olive oil

Whisk together the lemon juice, garlic puree, mustard, oregano, salt, and pepper in a large bowl until thoroughly combined. Slowly drizzle in the oil, whisking until thoroughly incorporated. Store, tightly covered, in the refrigerator for up to 2 weeks.

WITH LADOLEMONO IN YOUR REFRIGERATOR, YOU CAN MAKE:

Chicken Souvlaki (here)

Mediterranean Tacos (here)

Grilled Broccoli with Lemon and Olive Oil (here)

Grilled Fillet of Branzino with Warm Roasted Tomotoes, Cauliflower, and Olives (here)

Grilled Swordfish (here)

Scallop Sushi with Mint (here)

Grilled Lamb Chops with Loaded Baked Potatoes (here)

Grilled Spicy Chicken Kebab with Wilted Spinach (here)

Roasted Shrimp with Kale, Fennel, and Red Onion Salad (here)

Roasted Salmon with Brussels Sprout and Fennel Salad (here)