The Catalan TableGremolata Sauce
A fresh and vibrant gremolata sauce, made with aromatic parsley, minced garlic, and the citrus touch of lemon zest and a bit of its juice.
Ingredients
Ingredients
- parsley
- garlic
- lemon (the peel trimmed) and a little of the juice
- extra virgin olive oil
- salt and black pepper
Nutritional Information
Per 100 g
Calories
376 kcal
Protein
1.7 g
Fat
39 g
Carbohydrates
8.3 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Rinse and finely chop the parsley with a sharp knife or kitchen scissors.
- Finely chop the garlic clove with a knife, ensuring a uniform cut.
- Mix the chopped parsley and garlic, and add the grated lemon zest; optionally, you can add grated orange zest.
- Add a generous amount of extra virgin olive oil to the mixture.
- Gently pass the immersion blender over the mixture to integrate the ingredients, but do not blend to the point that it becomes too finely processed.
- Let the mixture rest for about 30 minutes at room temperature to allow the flavors to intensify.
- Meanwhile, crush a few roasted hazelnuts with a mortar and pestle until you achieve a coarse texture. Set aside.
- Add the chopped hazelnuts at the moment of serving the dish to prevent the mixture from becoming soggy.
- This preparation can be used to top meat and fish dishes, adding it just before serving. It pairs very well with boiled white asparagus or roasted vegetables.
Recommendations & Tricks
- The gremolata sauce is ideal for adding a fresh touch to meat dishes like ossobuco or roasted fish once cooked. Add it just before serving to maintain its freshness.
- This sauce is known for being fresh and aromatic, with a balance between fresh parsley, the pungent aroma of garlic, and the acidity of lemon.
- Use a generous amount of fresh parsley to ensure the sauce has a herby and vibrant flavor. Chop it finely so it blends evenly.
- Add garlic according to your taste, but start with a small clove and increase if you desire a more intense flavor. Mince it very finely or use a grater.
- To get the maximum flavor from the lemon, zest only the yellow part of the peel, avoiding the bitter white part, and add a bit of lemon juice to enhance the freshness.
- Add extra virgin olive oil just before serving to make the sauce smooth and shiny; adjust the amount according to the desired texture.
- Balance the sauce with salt and freshly ground black pepper at the end, tasting often to achieve the perfect seasoning.
- If you want a more complex taste, add a bit of orange zest to provide a different citrus note.
- For a crunchy touch, incorporate some finely chopped toasted hazelnuts, which will provide an interesting contrast of textures and flavors.
Original recipe
View or download the original PDF document.