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Lemon Emulsion

Drizzle this citrus mixture over the Grilled Whole Fish dish from chef Jim Botsacos of Molyvos restaurant.

Lemon Emulsion

Source: The Martha Stewart Show, February 2012


  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 1 cup extra-virgin olive oil
  • 2 teaspoons dried oregano
  • Coarse salt and freshly ground black pepper


  1. Place lemon juice and mustard in a medium bowl. Using a small blender, blend until combined. With the blender running, slowly add olive oil. Add oregano and blend just to combine. Season with salt and pepper.

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