Sour Power

While testing the recipes for the Greek issue (Aug/Sept. 2010), we asked Michael Psilakis, the chef at Kefi, one of New York City's best Greek restaurants, to show us how to make a few of his favorite dishes. When he arrived at the SAVEUR test kitchen, the first thing he did was whip up a smooth ladolemono, Greece's version of a lemon sauce. The most striking thing about it was how much lemon juice he used—nearly a third of the sauce's volume. This was a supercharged vinaigrette-like sauce, with a bracing tartness. It's a natural partner for grilled seafood dishes, but Psilakis insisted that it's also terrific for everything from basting roasted meats to livening up stews. "Ladolemono is the great equalizer," he said. "It's our secret ingredient."