Traditional gremolata

This classic condiment is great on braised dishes as well as grilled meat and seafood

gremolata recipe

Sometimes, food can sound a hell of a lot fancier than it actually is. I mean, take roux, for example. Flour meets butter, the two became friends.

Three syllables more intimidating than roux, gremolata was created in Milan, Italy, and has long been an accompaniment to osso bucco, a braised veal shank dish. The condiment requires only three ingredients that you likely already have on hand: lemon, garlic and parsley. The trick to the perfect gremolata is the fine chop, so make sure your knife is extra sharp for this one.

There's obviously a ton of variations you can make of this condiment. So, once you've mastered the traditional way to prepare it, feel free to get creative and mix it up with some other interesting ingredients.


1 pinch sea salt
1 1/2 cups fresh parsley, stems removed
1 1/2 tbsp finely grated lemon zest
2 cloves garlic, finely grated

Sprinkle a pinch of salt onto a cutting board, place the parsley leaves on the board and give the herbs a rough chop.

Add the lemon zest and garlic to the parsley and continue to chop until mixture is very fine.

Transfer to a small bowl or container, cover and keep refrigerated. Use as desired.

Will keep in the refrigerator for up to three days.

1 cup gremolata
Prep Time:
5 minutes