This pungent herb and lemon sauce is originally from Calabria and Sicily (in Sicilian it is called sammurigghiu, which means ‘brine’). It is used as a marinade and accompaniment for chicken, meat and seafood.
1-1/2 teaspoons coarse salt plus additional for seasoning
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
3 teaspoons freshly grated lemon zest
8 tablespoons extra-virgin olive oil
freshly ground black pepper
1. Put the salt into a small bowl, add the lemon juice, and beat with a fork until the salt has dissolved. Add the oregano, thyme and lemon zest, mixing with a fork. Trickle in the olive oil, drop by drop, beating with the fork until emulsified. Add several grindings of pepper, stirring to distribute it evenly.
from Marcella Hazan, Essentials of Classic Italian Cooking