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Lemon Gremolata
By Amanda Haas
This zesty, classic Italian sauce combines salty preserved lemons, honey and lots of fresh parsley. Culinary Pro Amanda Haas recommends using it to top grilled steak, roasted sweet potatoes or beef tenderloin.
Prep Time
10 Minutes
Cook Time
1 Minutes
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Teaspoon | honey |
| 2 Tablespoon | white wine vinegar |
| 1/4 Cup | finely chopped shallot |
| 1/4 Cup | finely chopped fresh parsley |
| 1/2 Cup | finely chopped roasted, salted almonds |
| 2 Tablespoon | minced preserved lemon |
| 1 Teaspoon | lemon juice |
| As Needed | kosher salt |
| 1/2 Cup | extra-virgin olive oil |
| As Needed | freshly ground black pepper |
Steps
1
In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes.
Ingredients
2 Teaspoon honey
2 Tablespoon white wine vinegar
1/4 Cup finely chopped shallot
2
Add the parsley, almonds, lemon, lemon juice and oil, stir to combine. Season with salt and pepper. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
Ingredients
1/4 Cup finely chopped fresh parsley
1/2 Cup finely chopped roasted, salted almonds
2 Tablespoon minced preserved lemon
1 Teaspoon lemon juice
As Needed kosher salt
1/2 Cup extra-virgin olive oil
As Needed freshly ground black pepper