For your kitchen, not just your screen.

Ingredients

• 100 ml Castruriali extra virgin olive oil — Salmoriglio is mostly oil, so it tastes of whatever oil you use.
• 40 ml lemon juice (about 1 lemon)
• 2 tbsp hot water
• 1 garlic clove, very finely chopped
• 1 tsp dried oregano, ideally Sicilian
• 1 tbsp flat-leaf parsley, finely chopped
• salt and black pepper

Method

1. Set up. Set a heatproof bowl over a pan of barely simmering water (a bain-marie). Put the lemon juice, hot water, garlic and a pinch of salt in the bowl.
2. Whisk. Pour in the oil in a thin stream, whisking hard, until the sauce turns thick and cloudy. This takes 2–3 minutes.
3. Finish. Take off the heat and stir in the oregano, parsley and pepper. Use warm or at room temperature, spooned over grilled fish or brushed on during grilling.