150 ml. OLEA LESVOS olive oil
75 ml. Lemon juice
½ tbsp. oregano
½ tbsp. salt
¼ tbsp. pepper
Put the olive oil, oregano, salt, pepper, and the strained lemon juice in a deep pan. Beat well with a hand blender until you get a smooth, creamy and thick sauce.
For a less creamy result, you may beat the above ingredients with a fork. Another variation, if the sauce will accompany steaks or poultry, can be produced by adding 2tbsp. of yogurt or liquid mustard.
Extra tip
A classic lemon oil juice contains olive oil and lemon juice in a ratio of 2:1, while a moderate acidity ratio is 3:1. There are many variations of these ratios based on your own personal taste.
When the sauce is used to accompany fatty fish or meat, the classic 2:1 ration is recommended due to its acidity.
A little grated lemon zest may be also added if you want a stronger taste. You can also add chopped fresh or dried, beaten herbs or even spices, moderately so they don’t cover the sauce taste.
In order to get more lemon juice, keep lemons in a room temperature and then roll them with your palm, squeezing them lightly before cutting.