Gremolata is a delicious, vibrant, zingy, Italian green sauce perfect for grilled meats, seafood, vegetables, or salads.
It consists of Parsley, lemon, and garlic, although you can easily leave out the garlic if you want.
Traditionally, no oil is used but adding oil makes it way tastier and more versatile.
In my kitchens, gremolata is one of the most widely used sauces.
It balances rich flavours by adding a touch of acid and freshness, as well as brightening simple flavours.
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Ingredients
- Parsley - Use flat-leaf parsley for the best results.
- Lemon - Unwaxed lemons because we use zest too.
- Garlic - You can leave this out or bake it to make the flavour sweet and mild.
- Oil - Use a combination of neutral oil and extra virgin olive oil to balance the bitterness.
- Seasoning - Salt and a tiny bit of sugar for balance to your taste.
Instructions
1. Wash, dry and pick flat-leaf parsley leaves before adding to a blender jug.
2. Add baked or fresh garlic, lemon juice, lemon zest, brown sugar, and salt to the parsley.
3. Add odourless oil like canola, as well as extra virgin olive oil.
4. Blend until you have a vibrant smooth green sauce. Taste for seasoning and adjust to your liking.
Video
Variations
- Herbs - Replace the parsley with cilantro If you plan to use it with Asian, Indian or Mexican foods. It also works great by adding a touch of fresh mint.
- Oil - Olive oil won't be good if you want to use it on Indian or Asian food. Rather replace it with neutral oil.
- Aromatics - Substitute the garlic for ginger when using cilantro.
- Citrus - Substitute the lemon for lime or yuzu.
Serving suggestions
- Bavette steak, ribeye steak, bacon wrapped pork loin, and chicken breast are all perfect contenders for gremolata sauce.
- Pan-fried salmon, or cured salmon.
- Roasted potatoes, roasted pumpkin or drizzled on top of creamy mashed potatoes.
Storage instructions
Store in the fridge for up to 5 days sealed airtight.
Can also be frozen for longer storage.
Useful equipment
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Recipe
Gremolata - Italian Green Sauce
Ingredients
- 100 grams (1 ⅔ cups) parsley - flat leaf
- 250 grams (1 cups) sunflower oil - note 1
- 50 grams (¼ cups) olive oil - extra virgin - note 1
- 15 grams (1 tablespoon) baked garlic - from ½ a head baked garlic - note 2
- 20 grams (4 teaspoon) lemon juice
- 10 grams (2 ½ teaspoon) brown sugar - optional - note 3
- 4 grams (⅔ teaspoon) salt
- 2 grams (1 teaspoon) lemon zest
Instructions
- Wash, dry and pick flat-leaf parsley leaves before adding to a blender jug.100 grams parsley
- Add baked or fresh garlic, lemon juice, lemon zest, brown sugar, and salt to the parsley.15 grams baked garlic, 20 grams lemon juice, 10 grams brown sugar, 4 grams salt, 2 grams lemon zest
- Add odourless oil like canola, as well as extra virgin olive oil.250 grams sunflower oil, 50 grams olive oil
- Blend until you have a vibrant smooth green sauce. Taste for seasoning and adjust to your liking.
Video
Notes
- Oil is not traditional, but it does make gremolata more versatile and better. In 99% of the cases, we use the oil version in my kitchens.
- Traditionally, raw garlic is used. This is mostly a bad thing for me because we serve a lot of people who don't like walking around with garlic breath. The easy way around that is to bake the garlic in foil in the oven for 20 minutes at 320 °F (160 °C). When done, simply cool it down a bit and use the soft baked garlic cloves for a mild sweet taste.
- Sugar is an optional addition because I feel it needs a little balance. However, if you're following a low-sugar diet then leave it out by all means.
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