Juice from 2 fresh lemons
4 garlic cloves, finely minced
¼ cup fresh oregano, stems removed, finely chopped (or 1 tablespoon dried)
1 pinch kosher salt
1 pinch black pepper
1 handful fresh parsley, stems removed, finely chopped
2 tablespoons warm water
1 cup extra virgin olive oil
In a mixing bowl, whisk all ingredients together except the olive oil. Add the oil in a slow steady stream, whisking continuously until the mixture is emulsified.
Best when served fresh and slightly warm, but okay to rest at room temperature for a few hours before serving. Store leftover sauce in refrigerator for up to two days.
Use as a finishing sauce on top of the meat just before serving, and/or as a marinade or basting sauce.