Ladolemono (Greek Olive Oil & Lemon Sauce)

Closeup of ladolemono dressing in a jar.

Ladolemono (Greek Olive Oil & Lemon Sauce)

A true staple in Greek cuisine, ladolemono is an easy go-to finishing sauce, especially for grilled or broiled meats, seafood, and vegetables. The flavorful combination of lemon and olive oil also makes for a perfect marinade or salad dressing!

Course Sauce/Dressing

Cuisine Greek

Prep Time 5

Total Time 5

Servings tablespoons

Calories 81kcal

Author Marissa

Ingredients

¼ cup fresh lemon juice from one or two lemons depending on size
¼ teaspoon sea salt plus more to taste
½ cup extra virgin olive oil

Optional add-ins

1 teaspoon dried Greek oregano
freshly ground black pepper
1 garlic clove minced
1 tablespoon finely chopped fresh herbs such as parsley, basil, dill, and/or thyme
1 teaspoon dried wild thyme
1 teaspoon Dijon mustard
zest from a lemon

Instructions

Add lemon juice, salt, and any optional ingredients, if using, to a small bowl and whisk.
Slowly drizzle in the olive oil while whisking until well blended (alternatively, add all ingredients to a small jar with a tight-fitting lid and shake vigorously to emulsify).
Taste and adjust seasoning if necessary.

Notes

This can be used immediately or stored in the fridge for up to two weeks (one week if fresh herbs are used).
My go-to version of ladolemono includes dried Greek oregano and a few cranks of freshly ground black pepper, which can be seen in the photos on this post.
As the sauce/dressing sits, it will separate. Give it a quick stir or shake before pouring onto your salads, grilled meats, vegetables, or fish.

Nutrition