Ladolemono (Greek Lemon Olive Oil Sauce)

Greek food is always fresh and flavorful. From Greek salad and Greek roasted potatoes to fasolakia and spanakorizo, every dish is made with fresh and wholesome ingredients, which we love over here! Today we are diving into basics with a quick tutorial on how to make Greek lemon sauce: Ladolemono!

Whether drizzled over salads, used as a marinade for meats, or as a finishing touch to grilled vegetables, this versatile sauce will elevate your meals with its refreshing and tangy taste. If you love making homemade dressings, make sure to check out some of my other recipes including Balsamic Vinaigrette, Strawberry Vinaigrette, Zesty Lemon Vinaigrette, and Dijon Vinaigrette.

Recipe Highlights

Cultural Influence: Classic Greek

Suitable for: Vegetarian, gluten-free, dairy-free

Dominant Flavor Profile: Tangy, zesty, and aromatic

Skill Level Required: Beginner-friendly

What is Ladolemono?

Ladolemono, derived from the Greek words “ladi” (oil) and “lemoni” (lemon), is a quintessential Greek lemon and oil sauce. This sauce embodies the vibrant flavors of Mediterranean cuisine.

Traditionally, ladolemono is used as a dressing for grilled meats, seafood, and vegetables. Its tangy and aromatic profile makes it an ideal companion for a wide variety of dishes.

In Greek cuisine, this versatile sauce is not just a dressing but also a popular marinade. The combination of lemon juice and olive oil helps tenderize meats while infusing them with a refreshing citrusy flavor. Also, the addition of garlic and oregano enhances its savory depth, making it a staple in Greek households.

Ladolemono’s appeal lies in its simplicity and adaptability. Its bright, zesty taste can elevate a simple salad, bring out the best in grilled fish, or serve as a delectable dip for bread.

This sauce’s ability to complement and enhance various dishes makes it a must-have in your recipe book, offering a taste of Greece in every bite.

Key Ingredients

• Lemon Juice: Freshly squeezed for a bright, tangy flavor.

• Olive Oil: Use extra virgin olive oil for its rich, fruity taste and smooth texture.

• Salt: Enhances the flavors and balances the acidity.

• Black Pepper: Adds a hint of spice and depth.

• Garlic: Grated for a strong, savory kick.

• Oregano: Dried or fresh, providing an earthy, aromatic note.

How to Make Ladolemono

Step 1

Add olive oil, lemon juice, pepper, salt, garlic, and oregano to a jar. You can also add to a bowl but a jar is preferred.

Step 2

Mix the ingredients by shaking the jar. This is my recommended method for combining ingredients.

You can also mix in a bowl or blend with a hand blender. If you’re using a hand blender, don’t blend longer than a few seconds because olive oil might get bitter.

Final Step

Pour into serving glass or right onto dressing or protein, depending on how you’re choosing to serve it.

Serving Suggestions

I love serving this over a delicious array of vegetables to make a salad, however, this sauce is so versatile and can be used in numerous ways.

You can use it as a marinade and it’s often used a finishing sauce when cooking proteins or vegetables. This Greek lemon sauce can also be served as bread dip.

Here are a few recipes where adding ladolemono would work wonderfully:

• Mediterranean Salad
• Cucumber Tomato Avocado Salad
• Summer Lettuce Salad
• Mediterranean Grilled Vegetables 
• Roasted Vegetable Pasta
• Briam Greek Roasted Vegetables
• Greek Grilled Chicken Recipe
• Greek Salmon Salad Recipe

Recipe Notes

• Use Fresh Ingredients: Freshly squeezed lemon juice and high-quality extra virgin olive oil will make a significant difference in the flavor.

• Grate the Garlic: Grating the garlic rather than mincing it ensures a smoother texture and even distribution throughout the sauce. Don’t use garlic powder in place of fresh, it will alter the flavor dramatically.

• Use Extra Virgin Olive Oil: The best olive oil flavor for this is extra virgin olive oil.

• Emulsify Well: Shake or whisk the ingredients vigorously to create a well-emulsified sauce that doesn’t separate easily.

• Let It Sit: Allow the sauce to sit for at least 10-15 minutes before using it, giving the flavors time to meld together.

• Versatility: Use this sauce not just as a dressing but also as a marinade for chicken, fish, or vegetables to add a burst of Mediterranean flavor.

Storage

To store your Ladolemono, transfer the sauce to an airtight container or a glass jar with a tight-fitting lid.

Refrigerate for up to 5 days. Before using, give it a good shake or whisk to re-emulsify the ingredients, as they may separate over time.

If you notice any change in color, smell, or texture, it’s best to make a fresh batch.

Frequently Asked Questions