Greek Ladolemono for Seafood

Ladolemono is a classic Greek sauce of two parts high-quality extra-virgin olive oil, something Greece excels at, to one part fresh lemon juice, which Greece also excels at, whisked together with salt and pepper. If you wish, you can spark it up with an herb. Drizzle it on grilled seafood like a simple grilled fish, lobster, shrimp, or calamari (page 334).

Makes ½ cup, enough for 2 to 4 servings of seafood

Takes 10 minutes

• ¼ cup high-quality extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh oregano (see Note)
• ¼ teaspoon kosher salt
• ¼ teaspoon coarsely ground black pepper

Combine all the ingredients in a jar with a lid and shake thoroughly. Shake again just before using.

Note: If you use dried oregano, halve the quantity.This is also good with fresh parsley, basil, or fennel.