Summertime Marinade: Salmoriglio Sauce

This condiment comes from Sicily and is a beautiful marinade or sauce to accompany grilled fish and chicken. The addition of rosemary compliments red meat and pork fresh off the grill.

Chef Paul Arangorin's Salmoriglio Sauce

Yield: 8 Servings

2 Lemons zested and juiced
1 cup Halter Ranch Tuscan Olive Oil
1/2 cup Water
4 Garlic cloves finely chopped
2/3 cup Parsley finely chopped
2/3 cup Oregano finely chopped
1 1/2 tsp Kosher salt
Freshly ground black pepper to taste

In a bowl with a whisk, emulsify the water, lemon juice, and extra virgin olive oil. Then, add the finely chopped garlic, herbs, salt, and pepper to the emulsion and whisk to combine. Use as a marinade or sauce over fish, meats, or vegetables.