Perfectly balanced, this garlic and rosemary infused emulsion of lemon juice and olive oil provides a Mediterranean flavour punch. I use it as a marinade and for drizzling on salads and cooked meat.

Simply mix a 1/3 cup of fresh lemon juice, 1/3 cup of olive oil and two garlic cloves in a blender.

Let it whiz for a minute to force the oil into the lemon juice, giving you creamy, tangy sauce. I recommend tasting it at this point and adding a bit more oil if the lemon juice is overbearing. Whiz for another 30 seconds.

Chuck in some rosemary and you are done. It keeps about 10 days in the fridge but might need another whisking/shaking if the oil settles out.

Here I have marinated lamb ribs for 48 hours and cooked them low on the Weber:

Enjoy,

PK

Here are more cooking ingredients and sauces\marinades: