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Sicilian Salmoriglio Sauce Recipe

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This recipe for Sicilian Salmoriglio Sauce is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons dried oregano
1 to 3 cloves garlic
2 tablespoons parsley
½ teaspoon kosher salt
½ to ¾ cup extra virgin olive oil
3 tablespoons lemon juice
½ teaspoon pepper
2 tablespoons water (optional)
Directions:
Directions:
Combine the oregano, garlic, parsley, and salt in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice and mix well. Gradually beat in the rest of the olive oil. Add water if you want a thinner sauce.
Personal Notes:
Personal Notes:
Salmoriglio is typically used on fish, chicken, grilled vegetables, and beef. It can be used as both a sauce or a marinade. If using as a marinade, reserve a portion to serve as a sauce with the finished dish. Aunt Jennie used to brush steaks with the sauce and leave to marinate for 15 to 20 minutes. She then would grill the steaks, brushing on more of the marinade. Oregano is included in most recipes, but multiple variations exist that use other herbs and add red pepper flakes or capers. If you prefer, you can use fresh oregano. If you have a empty jar, you can add the herb paste to the jar and add other ingredients to make it easy to store the sauce for later use.

 

 

 

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