GASTRONOMY · INGREDIENTS & SAUZEN
Ladolemono: olive oil and lemon in balance
Mixing olive oil and lemon with fish, vegetables and salads: acid, salt, binding and timing.
Added: · approx. 2 minutes read
1. Two main ingredients, a lot of room for manoeuvre
Ladolemono combines olive oil and lemon juice. The Greek cook Argiro Barbarigou treats it as a separate dressing in her sauce collection. [I12] It's attractively simple, but the ratio is not an unwavering rule. A sour lemon, powerful oil and a mild fish require every attention.
This chapter explains the principle; it does not replace an existing recipe card. You can make a vegetable sauce consciously a little fresher than a finish for a delicate fish. The best touch is always a bite of food with the dressing.
2. Knock and separate again
Oil and lemon juice temporarily form a mixture that can be separated later. That doesn't have to be a failure. Stir or shake just before serving again. A glass pot with well-closing lid can be useful when making a small portion.
If you add mustard to help the bond, you make your own variant. That may be good, but put that choice clearly into words. An aid ingredient should not become invisible to someone with an allergy.
3. Alignment to the court
Start with a mild ratio and add acid in small steps. Taste on hot potato, cooked vegetables or fish. A dressing that just seems a little too sharp can come in balance with a greasy dish. The other way around, a powerful bitter oil can dominate soft vegetables.
Do not add salt blindly if there are capers, feta or olives on the plate. Oregano can give a nice accent, but doesn't have to be in every lemon oil dressing. A simple basis shows the quality and character of the oil better.
4. Timing and storage
Don't fill a whole bowl before you take one tasting. Surrendering at the table is easier than restoring an intoxicated dish. With a mixed salad you can keep a part separate for those who want less acid.
For daily use, make a small fresh amount and follow the storage advice for the ingredients used. Lemon juice does not automatically make a homemade dressing with fresh garlic or herbs suitable for long-term storage. Clean work and cooling remain necessary; this is not a preservation recipe.
Sources and accountability
Consulted on 31 October 2026. Facts about origin and products are linked to these sources. Explanation, comparisons and trial suggestions are written editorially; recipe texts are not reproduced.