Sauced: Gremolata


After many, many weeks of long and labor-intensive sauces (ahem, from-scratch Sriracha), I've been left wanting something quick, simple, but no less delicious. I found this in gremolata: a mixture of chopped parsley, lemon zest, garlic, and sometimes anchovies.

Gremolata's exact origins aren't clear, but it's most prevalent in Milan, Italy, where it can often be found topping braised ossobucco. The freshening power doesn't need to stop there though; an uncomplicated set of flavors like this can do good on a wide range of dishes such as grilled meats, seared fish, roasted spring veggies, and so much more.

It livened up my chicken schnitzel last Friday night, replacing the usual squeeze of lemon juice. The gremolata added a new element of freshness to an otherwise heavy piece of fried chicken.

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About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.