When Greeks grill meat or fish, any meat or fish, it typically receives the same treatment: cook until done, pile everything onto a platter, and dress immediately with a generous combination of olive oil, oregano and freshly squeezed lemon juice. This sauce (for lack of a better word…Can you think of a better word?…Maybe dressing?) coats everything, and mixes together with the juices coming from the grilled goods to create something fantastic.
There is probably nothing simpler than preparing this sauce. Three ingredients, which you likely already have in your pantry (and if you don’t…what are you waiting for), either whisked together or shaken in a jar. It is so simple, that this post does not even warrant an official section for Helpful hints…but we do have some advice.
If you will be grilling meats or fish, making a side of tzatziki is a very good idea.
The recipe below is really meant to represent the ratio of olive oil to lemon juice to oregano. If you want to make more of this sauce, simply increase the amounts of each ingredient equally. You can also increase slightly the amount of lemon juice, if you prefer your sauce to be more tart, although we recommend you start with our ratios and work from there.
Also, something magical happens when this sauce of lemon, olive oil and oregano meets the grilled meat and fish. For this reason, be generous with the amount you use because, at the bottom of your platter, you will find that this sauce has mingled with the juices of what has been cooked, and any spices you may have used. Take a piece of fresh bread, dip (actually…soak), and eat. Marvel at how magnificent this is.
Mia Kouppa: Olive oil and lemon sauce
- 1/3 cup (80 ml) Greek olive oil
- 1 teaspoon (4 ml) dried Greek oregano
- juice of one lemon (minimum of 3 tablespoons or 45 ml)
- Mix well, and pour generously over still warm meat and fish. Enjoy.