Add lemon juice to a bowl, whip vigorously and add oil in a slow steady stream. Finish with minced garlic and oregano.
To achieve a good emulsion it is advisable to whip salmoriglio in a double boiler, or just combine all the ingredients, mix well and use as a sauce over grilled fish, meat and poultry.
There are many variations, some replace oregano with parsley, others add crushed tomatoes and many replace lemon with vinegar.
