Recipe for making palermo salmoriglio sauce with extra virgin olive oil, parsley, lemon, garlic and fresh oregano. The warm salmoriglio is suitable to accompany grilled or boiled fish; it can also be used cold, with cooked vegetable salads or roasted aubergines and left to cool.
Ingredients for 1/4 liter
- 250 g of extra virgin olive oil
- 100 g of water
- the juice of 2 lemons
- 50 g of parsley
- 2 cloves of garlic
- 1 generous spoonful of fresh oregano
- salt and pepper
How to prepare the Palermo salmoriglio
Clean, wash and mince parsley thoroughly; crush the garlic cloves, without mincing them, filter the lemon juice and, in a saucepan, heat, without boiling, one hundred grams of water.
In another saucepan put the oil and, still beating with the metal whisk, add the hot water, the lemon juice, the chopped parsley, the crushed garlic, a generous spoonful of oregano, salt and freshly ground pepper.
Place the saucepan in a bain-marie in another container and, continuing to whisk, cook the sauce over very low heat for about five minutes.
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Heat a sauce boat with boiling water, pour the sauce and serve immediately.
