Ladolemono me Ouzo kai Skordo
This is a great combination to use as both a dressing and marinade-cure. See the note for changing the amount of lemon juice if you want to make crudo or seafood carpaccio at home. makes 1½ cups (360 ml)
⅓ cup (80 ml) ouzo
3 tablespoons strained fresh lemon juice
1 garlic clove, minced
1¼ cups (300 ml) extra-virgin Greek olive oil
Salt and freshly ground black pepper
In a small saucepan or skillet, heat the ouzo over medium heat. (Keep the kitchen fan off and stand away from the saucepan because the ouzo may ignite, which is natural when heating alcohol; the flame will die down in a few seconds.) Cook until the ouzo has reduced by a little more than half, to about 3 tablespoons. Set aside to cool for a few minutes.
Whisk together the reduced ouzo, lemon juice, and garlic in a medium bowl. While whisking, drizzle in the olive oil in a slow, steady stream and whisk until the mixture is emulsified. Season to taste with salt and pepper. Use immediately.
NOTE: To use this combination of ingredients as a marinade cure for all manner of fresh filleted fish, increase the lemon juice to ½ cup (120 ml) and keep the ouzo as is, without heating it or reducing it. Try grating a little fresh ginger into the mixture and adding a few chopped fresh herbs, such as basil, oregano, and/or mint.