Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked braised meats, as in the Italian dish osso bucco, but it also makes a good garnish for grilled fish or chicken. Here, we are adding it to butter to make a compound butter for grilled steaks.
| Prep Time | 5 minutes |
| Servings |
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Ingredients
- 1 stick butter at room temperature
- 2 cloves garlic finely chopped
- 1 Lemon zested
- 2 tablespoons parsley chopped
Ingredients
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Instructions
- Mix all the ingredients together in a bowl. Turn it out onto a sheet of plastic wrap and roll into a tube about 1 inch in diameter. Refrigerate until ready to use. When ready to use, slice off 1/2 inch piece and add to hot steaks while resting.
Recipe Notes
This compound butter can be stored in the refrigerator for up to a month. Use it as needed to add flavor to steaks, fish, pork, chicken, or use it to cook omelettes. © Galley Chef All Rights Reserved