Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 2 large lemons)
  • 2 teaspoons freshly cracked black pepper (or to taste)
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest (optional for extra flavor)
  • 1 teaspoon honey or agave syrup (optional for sweetness)

Instructions:

  1. Gather all ingredients and equipment. Zest the lemons if using zest.
  2. In a medium mixing bowl, pour in the extra virgin olive oil. Add the freshly squeezed lemon juice.
  3. Whisk in the cracked black pepper and sea salt. If desired, whisk in lemon zest and honey/agave syrup for added depth.
  4. Taste the sauce and adjust seasoning if necessary (more pepper for spice, salt for flavor, or honey for sweetness).
  5. Transfer sauce to a serving bowl or airtight container. Use immediately or store in the refrigerator for up to 1 week. Shake well before using.