Makes a bit more than a cup, enough for saucing 8 or more course servings
Salmoriglio, a traditional sauce for seafood, is nothing more than a dressing of olive oil, garlic, lemon juice, salt, peperoncino, and fresh parsley. There’s nothing to it—except remembering to make it ahead so the garlic and pepper infuse the oil.
- 1 cup extra-virgin olive oil
- 3 plump garlic cloves, thinly sliced
- 4 tablespoons freshly squeezed lemon juice or more to taste
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon peperoncino
- 2 tablespoons chopped Italian parsley
Put all the ingredients except the parsley into a bowl, stir together briefly, and let it steep in for ½ hour to an hour, to develop flavor. Stir, and taste the sauce; add more salt or lemon juice if you like. Just before serving, add parsley and stir.
Serve the salmoriglio at room temperature; stir the sauce well to blend, and remove the garlic slices if you wish to. Spoon over fish and other foods.