After the Mixed Herb Pesto and the Ragu Sauce, this is the third Italian Sauce for the Blogging Marathon #86. I was actually going to make the well known tomato sauce, but I was somehow not comfortable going for it. I thought it was too simple or too common and set searching for more easier, and acceptable versions. That’s when I landed up on this interestingly named sauce.
Salmoriglio is a pungent Southern Italian sauce flavored mainly with oregano. The sauce is usually prepared fresh and used for drizzling over fish or grilled meat cuts, though you can use it as marinade for your vegetables or chicken too. The sauce is really so easy to make – all you need to do is to whisk up all ingredients till smooth and use it immediately. I have used dried oregano but you can use fresh if available to you readily. The lemon juice made it really aromatic and that little quantity I made was drizzled up on a simple green salad for HD. 🙂 Off to the recipe…
- 1 tbsp hot water
- 2 tbsp olive oil
- Juice of one lemon
- ½ tsp dried oregano
- ½ tsp dried parsley (optional)
- ¼ tsp salt
- 1 garlic clove, minced
- A dash of black pepper
- Whisk the hot water and olive oil till the mixture emulsifies.
- Add in the remaining ingredients and whisk well.
- Serve immediately as sauce for fish or vegetables or use as marinade.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#86