Classic Italian Gremolata Recipe (3 Ingredient Parsley Sauce) (2024)

FAQs

What is gremolata sauce made of? ›

Gremolata is traditionally made with just three ingredients: flat-leaf parsley, fresh garlic, and lemon zest. You finely chop the parsley, then mix it with grated garlic and lemon zest (which work together to tame the bitter herb into gentle submission).

Parsley sauce is a quick and simple sauce that can be extremely delicious. This parsley sauce recipe is made of fresh parsley, butter, English mustard, milk, and flour. It's a great way to give a basic white sauce a gentle flavor and use an abundance of parsley.

For me, I think the biggest difference to note is that chimichurri has liquid ingredients (like vinegar and olive oil) so it's better suited for recipes that could end up being on the dry side, whereas gremolata would be great for a dish that already has had oil added to it or for topping on a soup.

Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.

Meaning of gremolata in English

a mixture of parsley, garlic, and lemon, eaten in small amounts with meat or fish: Italians often finish stews with a scattering of gremolata.

Waitrose Parsley Sauce160g

A delicately flavoured creamy sauce made with cream, chopped parsley and a pinch of white pepper. Delicious with fish or gammon.

What Does It Taste Like? Italian parsley has a fresh, clean taste. It is described as slightly peppery, with a hint of citrus, clove, and nutmeg. Adding the fresh herb to a recipe contributes a vibrancy to the dish and helps bring out the flavors of the other ingredients.

Flat-leaf parsley (Petroselinum crispum neapolitanum, also known as Italian parsley) has a more robust flavour and smoother mouthfeel than curly parsley (P. crispum), and is also easier to wash. Flat-leaf parsley surpassed its curly cousin as the green herb of choice about the turn of the last century.

Gremolata (Italian: [ɡremoˈlaːta]) or gremolada ( Italian: [ɡremoˈlaːda]; Lombard: [ɡremuˈlaːda]) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.

Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint. Try this olive oil for marinating poultry and in dressings! Each bottle comes with a built-in pour spout.

What goes with gremolata? ›

You can use gremolata as a topping for grilled meat or fish (we adore it on snapper and lamb), or add a spoonful to creamy bisque or roasted vegetables for an elegant flavor upgrade. We even like to include green carrot tops in our gremolata for a zero-waste dish.

To make the parsley sauce, melt the butter until foaming, whisk in the flour and gradually add the milk. Season and then stir in the parsley and mustard at the last minute. Serve with buttered new potatoes and the parsley sauce.

Turn the heat to low, partially cover, and simmer for 30 minutes. Add the parsley, then remove from the heat. Serve over pasta, in lasagna, or use it as a dipping sauce.

You can use gremolata as a topping for grilled meat or fish (we adore it on snapper and lamb), or add a spoonful to creamy bisque or roasted vegetables for an elegant flavor upgrade. We even like to include green carrot tops in our gremolata for a zero-waste dish.

Gremolata is a standard condiment in Italian kitchens. This sauce is incredibly quick and easy to whip up using ingredients that you might even have on hand. Gremolata originated in Milan to accompany the classic Milanese veal dish, osso buco.

The name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from Basque zurrumurru 'noise, rumor'. Another theory connects it to Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century.