Gremolata Butter

Gremolata Butter

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Yield: 1/2 cup

  • 5 tablespoons butter, at room temperature
  • 1 tablespoon lemon zest plus 1 tbsp juice
  • 1/4 cup flat-leaf parsley, chopped
  • 2 cloves garlic, grated
  1. In bowl, mix butter, lemon zest and juice, parsley and garlic; season. Spoon onto parchment, and roll into log (can refrigerate up to 2 days). Serve with fish, steak or green beans. Makes 1/2 cup.