This Greek version of lemon sauce is like a super-charged vinaigrette, but it's also a natural partner for grilled seafood.
- 1⁄4 cup fresh lemon juice
- 1 tbsp. Dijon mustard
- 1 tbsp. dried oregano
- 1⁄2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Whisk together lemon juice, mustard, and oregano in a small bowl. While whisking, slowly pour in oil and season with salt and pepper.
Whisk before serving, as sauce will separate.