Salmoriglio (Italian Lemon Herb)

Salmoriglio is a Southern Italian condiment made of lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt, and pepper. It is usually served with seafood or grilled and roasted meats. In some American applications, salmoriglio is served as a compound butter, slightly soft and whipped, containing Dijon mustard, lemon, olive oil, and fresh herbs. Whether as a marinade or a dressing, Salmoriglio pairs perfectly with fish, vegetables or meats. Swordfish, seared or grilled, is the most traditional fish marinate and seasoned with this dressing. Tuna and Salmon steaks are perfect as well. Among the vegetables you want to try grilled eggplants or zucchini, or boiled potatoes, or sautéed mushrooms, seasoned with Salmoriglio. Eventually, marinated and seared chicken, or lamb, or beef steaks are delicious.

10 oz olive oil (280 g)
10 oz water (280 g)
5 oz lemon juice, freshly squeezed (140 g)
8 Tbsp. fresh oregano (20 g)
2 cloves garlic
coarse sea salt

First of all, rinse the herbs, and dry them with paper towels. Now, pour the leaves into a pestle and mash along with a pinch of coarse salt and 2 cloves of garlic until smooth and consistent. At this time, pour the olive oil and the lemon juice into a bowl. Eventually, whisk adding the herbs cream.

Alternatively, blend all the ingredients until consistent. In this case, the marinade will be a bit more dense.