Debbie Matenopoulos’ Latholemono

Yield: 8 servings
Calories: 121
Rating:  This recipe has not been rated
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Ingredients

  • 4-6 tbsp freshly squeezed lemon juice (2 to 3 lemons), depending on how tangy you like it
  • 1/2 tsp sea salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste
  • 1 clove garlic, minced (optional)
  • 1/2 cup extra virgin olive oil

Directions

Serves 6-8.

In a small bowl, whisk the lemon juice, salt, pepper, and garlic (if using). Then very slowly drizzle in the olive oil, whisking constantly to emulsify. Serve immediately or refrigerate until ready to use.

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