- 1 cup extra virgin olive oil
- ½ cup water
- ½ cup lemon juice, (of 2 or 3 lemons)
- 1 small bunch parsley, chopped
- 1 clove of garlic, (or 2) very finely chopped
- 1 tablespoon oregano
- salt and pepper
With a fork, whisk the oil and hot water, and gradually add the juice from the lemons, the chopped sprig of parsley, the garlic finely chopped, a tablespoon of oregano, salt and pepper. When the sauce is well emulsified, and has become homogeneous, cook in a bain-marie for 3 minutes.