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Greek Lemon-Garlic Sauce (Ladolemono)

Lemon garlic sauce
4 cups

Chef notes

It may sound chef-y but here goes: Store this super-simple Greek sauce in a squeeze bottle and you will use it all the time. I find I want to drizzle the tangy, unctuous lemon-oil sauce on just about everything; it makes a more exciting dressing than just a squeeze of lemon. Toss with some blanched vegetables for an instant side dish, spoon it on top of grilled meats, pork and chicken, or use it as a marinade for any protein.

Find the recipe for garlic confit puree here.


  • 1 cup lemon juice
  • 3 tablespoons garlic puree (see recipe above)
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • 2 tablespoons kosher salt
  • 1/2 teaspoon black peppercorns, ground very fine
  • 2⅓ cups extra virgin olive oil


Whisk together the lemon juice, garlic puree, mustard, oregano, salt and pepper in a large bowl until thoroughly combined. Slowly drizzle in the oil, whisking until thoroughly incorporated. Store, tightly covered, in the refrigerator for up to 2 weeks.