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Ladolemono (lemon–oil dressing with mustard) 🫒🍋

Ladolemono (lemon–oil dressing with mustard) 🫒🍋

Story

My go-to Greek table sauce: bright lemon, peppery EVOO, and just enough mustard to hold everything together. It’s the house dressing for weeknight salads and the finishing glaze for anything off the grill.

Description

Ladolemono is Greece’s no-egg lemon emulsion. A blend of neutral oil and extra-virgin olive oil keeps flavor balanced, while mild mustard adds body without overpowering. This “golden” batch is rounded for home use and lands just under 700 g.

Steps

  1. Base

  2. 1
    Add lemon juice, mild mustard, salt, and pepper to a blender jar or tall beaker.

  3. Emulsify

  4. 2
    Blend on low, then medium. With the motor running, stream in the sunflower oil in a thin cord until thick and glossy. Stream in the olive oil the same way.

  5. Adjust & Store

  6. 3
    Taste and adjust salt/acid. Bottle and chill 2–3 hours to settle. Shake before each use.

Credits

House recipe, refined and measured in my test kitchen.