I created these snacks to highlight what reminds me of Königsberger Klopse, dressed up with Black Forest speck, during the great season of Oktoberfest. Prosciutto is the next best alternative if you can’t locate speck, a type of dry-cured bacon from Germany. Serve with wheat beer and senf (German mustard), if you’d like. Prost!
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon dried oregano
- 1 pinch salt
- 1 pinch pepper
Instructions
- In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.
Reviews
I made it with chicken, rice, spinach, loved the lemon taste
Used as a marinade for grilled salmon. It was delicious. I added fresh Greek oregano and minced garlic based on other reviews, which I think added to the overall flavor. May have been flavorless if not.
Perfect proportions! One of our local restaurants uses this sauce for their pitas and I have been trying to recreate this for the longest time. It always came out too lemony or too oily until I found this recipe. I used fresh oregano and it was amazing. This is going to be a staple in our house!
I made this with fresh Oregon black cod and it was fantastically good, the sauce was heavenly, made with our fresh home grown Meyer lemons from the backyard, I highly recommend this dish…..
This is an excellent lemon oil, and so versatile! My favorite way to use this is to add some garlic, pour it on hot pasta, and toss with chopped pepperoncini, chopped kalamata olives, fresh tomatoes, onion, and feta cheese. It’s a delicious, meatless main dish!
I used this when I grilled Branzino, and it was spectacular!! Also, I would recommend using Greek oregano.
I’ve seen this classic Greek sauce in a few different variations, most often varying the ratio of olive oil to lemon juice. For my tastes this was the perfect balance. I used fresh oregano and added a teaspoon of Dijon mustard. (Garlic not necessary and I think this is better without) I drizzled this over cod filets before oven roasting them, then used it as a finishing sauce for both the cod and some good quality fettucine. Sliced red-ripe tomatoes completed this excellent meal. This recipe, this sauce, is one to remember and refer to.
Loved this over salmon! I did add a crushed garlic clove and suggest adding more or less lemon to taste. We love lemon so I also put the grated lemon peel in.(the peel has the essential oils) brushed it on the fish before grilling and as suggested served the remainder on the side. Fabulous! Can’t wait to try it on other fish or chicken.Would be lovely on swordfish.
This was quite good on salmon patties, both as a basting sauce and at the table. I think perhaps next time I might add dill to give it a little more flavor, but it’s so quick and easy to make you can’t go wrong.
I used the juice of limes and two or three cloves of garlic crushed. I let it set for a couple of hours to blend the flavors and then used this with glass noodles, vegetables and shrimp. It was lovely! Thank you for a lovely sauce that is so versatile.
Very delicious sause
This was a great sauce. We tossed some fresh pasta in this. We also served this as a dipping sauce with fresh prawns, quick boiled. CHANGES: I added one clove of crushed garlic and used 2 tsp of minced FRESH oregano from our yard. I think the fresh oregano made all the difference. Can’t wait to try it with chicken
This one is a keeper!
I added a clove of crushed garlic, yummy!!
Very bland. I used more salt, fresh garlic and herbs and it was still tasteless.
My husband and I love this sauce! It’s simple and good even over plain rice. Which is how I like it best.
The meal I planned around chicken grilled with this sauce turned out to be far more flavorful than the chicken. There was nothing wrong with the chicken, but it wasn’t all that great either. “…usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.” Cooking with it was one thing. I don’t recommend putting it on the chicken after it was cooked as suggested.
Maybe it was just us but neither my son nor I cared much for this sauce. I thought it was too olive oily and needed a lot more lemon and spices, but truthfully I don’t think I will attempt making this again even with adjustments. I tried this with salmon patties maybe I just paired it with the wrong type fish since it has such high ratings?
very good and very addicting! i used it over baked salmon, i baked the salmon with it and topped the salmon with it at the table. i know this sounds like a wierd combo but i served it with the greek lentil soup from this site, and it was delicious!!! thanks for sharing.
This makes an excellent marinade for chicken as well. I marinated skinless chicken breast overnight and grilled them. Served them with more on the side. The meat was tender and moist and wonderfully flavored.
This is wonderful and soooo simple. My hubby couldn’t get enough and asks for it every week!