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Lemon Gremolata

By This content is no longer available.

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 Min

Cook Time

1 Min
Yields: 4 Servings

Ingredients

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
Units of Measurement:

Steps

  • Step 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

  • Step 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

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