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How to make the salmoriglio add lemon juice to a bowl, whip vigorously and add oil in a slow steady stream. Finish with minced garlic and oregano.
To achieve a good emulsion it is advisable to whip salmoriglio in a double boiler, or just combine all the
ingredients, mix well and use as a sauce over grilled fish, meat and poultry.
There are many variations of salmoriglio, some replace oregano with parsley, others add crushed tomatoes and many replace lemon with vinegar.
Recipe courtesy of The Italian Trade Commission.
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