Gremolata is a mixture of chopped parsley, garlic, and lemon zest. Persillade (pronounced “per-see-odd”) is simply chopped parsley and garlic. Although these are not technically sauces, I use them as a fresh bright finish to sprinkle over roasted or braised meats, pastas, and anything grilled.
Ingredients
3 tablespoons chopped parsley
1 teaspoon grated or finely chopped lemon zest
2 garlic cloves, finely chopped
Preparation
Step 1
To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon grated or finely chopped lemon zest, 2 garlic cloves, finely chopped.
Step 2
For persillade, combine the parsley and garlic, and omit the lemon zest.
