It all starts with a wonderful Greek ladolemono! This is a Greek salad dressing (olive oil & lemon juice) or a Greek vinaigrette that has way more applications than just salad. It also serves as the foundation for many other dishes, including Greek chicken, souvlaki, gyros, lamb, pork chops, and potatoes. That’s the cool thing about this Ladolemono recipe! With a simple single recipe or ingredient, it can be expanded with other ingredients added to derive various Greek recipes. It’s super quick too; just toss the ingredients into a glass jar and blend.
What is Ladolemono
Ladolemono is comprised of two words that mean “oil & lemon.” So in its most simplistic makeup, an original or authentic ladolemono is comprised of just these two ingredients. These two ingredients are placed into a bottle, and the bottle is shaken to emulsify the two.
Most common, though, is to add additional ingredients such as oregano, garlic, salt & pepper. This can even extend further, depending on where the ladolemono is being used, to include other ingredients such as thyme, rosemary, mustard, honey or other forms of sugar, and other herbs & spices.
Ladolemono ingredients
EVOO (light-tasting extra virgin olive oil, preferably Greek), Lemon Juice (or lemons), Garlic, Sea Salt, Lemon Pepper (or lemon zest and black pepper), and Oregano.
This serves as the base for vinaigrette, dressing, or marinade. When used as a marinade, other ingredients can be added to shape the overall flavors. Some will add in red wine vinegar and/or yellow or Dijon mustard. But this is typically when it is used for a salad dressing (red wine vinegar) or in meat marinades (mustard) that involve either lamb, chicken, or pork.
Olive Oil
Greek extra virgin olive oil is best. However, any light-tasting extra virgin olive oil will work just as well. Sunflower oil and avocado oil can also be used.
Lemon
I most often have lemon juice and not lemons on hand. Which is why I use lemon pepper as well. However, real lemons are preferred. In that case, zest one half lemon and include about 1/4 tsp of black pepper or to taste instead of using lemon pepper. Use the juices squeezed from the lemons instead of bottled lemon juice.
Garlic
When used for a Greek salad, go easy on the garlic, anywhere from 1 to 2 cloves. Unless you like it garlicky, then use more. For marinades, use up to a whole head of garlic for a Greek-style aioli. This is for dishes like Greek chicken, souvlaki, gyros, pork chops, or lamb.
Ladolemono Ratios
The standard ratio for a vinaigrette is 3:1 oil to vinegar or other form of acid. However, most people find this too oily and opt for a 2:1 ratio or commonly a 1:1 ratio. It’s this one-to-one ratio of oil and lemon juice I find most ideal. Although you can adjust how you see fit.
However much garlic you choose to add depends on where it will be used and how punchy you want the garlic. Same with the oregano added after puréeing the Ladolemono.
Jar Ladolemono
This is how to make a quick & easy Ladolemono. It’s convenient, too. Because all the ingredients get blended and are stored in the same bottle for refrigeration. Just cover with a lid and refrigerate. When needed, give the jar a shake and use.
Typically ladolemono is just shaken or mixed. However, I find you extract much more flavor from the garlic when it is pureed with the sauce.
Jar & Ingredients
Toss in all the ingredients, except the oregano and lemon pepper, into a glass jar with a mouth opening large enough to fit the immersion blender.
Blend
Press the immersion blender to the bottom and blend. Then move up and down with the blender to emulsify all the oil and to ensure all the garlic is blended. Add the oregano and lemon pepper to mix through. Done! Cover and refrigerate.
Spicy Ladolemono
For a spicy version, particularly good when used as a marinade for meats. Add any of the following to the desired level to bring some heat. Although these are typically included in the marinade itself and not necessarily the ladolemono. Unless the ladolemono is being used directly as the marinade.
- Black or White Pepper or Peppercorns
- Chili flakes (bukovo) or red Chili Flakes to substitute
- Cubeb Peppers or Black Pepper & Allspice to substitute
- Cayenne Peper
- Chili Powders
- Pul Bibers (Aleppo, Isot, or Ufra)
Sweet Ladolemono
For a sweet ladolemono version most often used for a Greek salad but sometimes in marinades as well, add honey, powdered sugar, or white sugar. Which I often do for a sweeter Greek salad. Sweet paprika and sweet red peppers or sweet pimento paste can also be added if using as a marinade.
Ladolemono with Wine
With the addition of wine, you can create a wonderful marinade for meats or a sauce for shrimp and fish. While Greek white wines are used, you can certainly use any flavorful white wine and even rice wine like sake, which is especially good with pork. A red wine or white wine can be used with lamb.
Ladolemono with Feta Brine
With feta brine added to the ladolemono, you can use it as a phenomenal Greek marinade. Add equal amounts of ladolemono & feta cheese brine. Use 1/4 cup each of ladolemono and feta brine for every 1 lb of meat. Slightly over a pound is fine. This stuff is just amazing in its own right. To which all kinds of herbs and spices can be added to shape the overall flavors.
Ladolemono with Yogurt or Milk
Yogurt or milk can be added and serves the purpose of tenderizing or breaking any tougher meats down during marination. The below is ladlemono with yogurt.
Ladolemono Greek Salad Dressing
By itself, ladolemono is a Greek salad dressing or vinaigrette that is drizzled over Greek salad. Often, red wine vinegar & yellow mustard are added for flavor and more acidity. Sugar can be added for sweetness and a heat source for some spiciness. The below image is diced Greek salad vegetables with ladolemono, red wine vinegar, and sugar to be used as a topping for gyros.
Sauteed Peppers in Ladolemono
Sliced onions and peppers sautéed in Ladolemono and seasoned with Goya Adobo Seasoning or the homemade version. These are very nice to serve as a side for a Greek platter, made up of Greek lemon rice, tzatziki, and souvlaki.
Ladolemono Marinade
Ladolemono is also used as a marinade, with all kinds of additional ingredients added in to shape the overall flavors. Used by itself with additional herbs and spices added or in combination with other liquids such as feta cheese brine, broth, milk, yogurt, and wines.
When used by itself as a marinade, add enough salt to season the meat. Usually about 1/2 tsp to 1 tsp per 1 lb of meat. A bit of heat is nice too.
The below image is just ladolemono and feta cheese brine.
The below image is the standard Greek feta marinade (ladolemono & feta cheese brine) with added black pepper, oregano, and thyme.
Greek Lemon Rice with ladolemono
Ladolemono is used to toast the rice on the stovetop for Greek lemon rice.
Ingredients
- 1-12 Cloves Garlic - depending on how much garlic you want and how the ladolemono will be used
- 1/2 C Lemon Juice
- 1/2 C Extra Virgin Olive Oil - can use Sunflower Oil
- 1/2 Tbl Dijon Mustard - Optional, good for when using as a marinade, especially with Lamb or Pork
- 1/2 tsp Sea Salt & Lemon pepper - each, or to taste
- 1/2 Tbl Oregano - or more
Instructions
- Jar Ingredients: Add all ingredients into a glass jar with a mouth opening large enough to fit an immersion blender. Optionally add in the oregano to mix after blending. Use 1-3 cloves of garlic for a dressing and more if using for a marinade.
- Pureed Ladolemono: Stick the immersion blender in right to the bottom and blend while holding the blender at the bottom. Then move the immersion blender around to ensure all the oil & garlic get blended.
- Storage: Use right away or cover and refrigerate to use at a later time. Shake again before using.
Notes
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