Gremolata Sauce

Gremolata Sauce is a classic Italian finishing condiment, it goes excellently on a wide range of dishes. Here, I wanted to give the parsley and lemon zest a chance to really bloom together, as well as coat every curve and crevice of what I am garnishing. Use this sauce to add brightness, zing, and nutrients to steaks, veggies, eggs, soups, beans, and much more!

Pick enough leaves to get <quantity>2<unit>cups</unit></quantity> of flat leaf parsley

Roll the parsley as tight as possible. Finely chop the leaves in one direction with a sharp knife

Chop as fine as possible in the other direction

Add the zest of <quantity>1</quantity> lemon

Season with black pepper to taste

Grate and finely mince <quantity>1</quantity> garlic clove

Add the garlic to the parsley. Run the knife over the mix to get a tiny, fluffy texture

Season with salt to taste and mix. The gremolata is ready

Place the gremolata in a bowl. Cut <quantity>1</quantity> lemon in half. Remove the seeds and squeeze the juice from one of the halves

Pour <quantity>115<unit>ml</unit></quantity> of extra virgin olive oil while mixing. Stir to combine

Season with salt to taste. The gremolata sauce is ready

This is an ace up your sleeve. Enjoy!

Sous AI ✨

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